Mountain Lion Pozole
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This traditional Mexican soup demonstrates how mountain lion's pork-like qualities make it perfect for dishes that traditionally use pork. Pozole, with its rich broth and hominy, represents the intersection of indigenous Mexican cooking with Spanish colonial influences, creating a dish that celebrates both tradition and innovation.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Cooking: Place mountain lion and pork chunks in large pot with quartered onions, smashed garlic, bay leaves, and salt. Cover with water by 2 inches.
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Simmering: Bring to boil, reduce heat, and simmer 2-2.5 hours until meat is fork-tender.
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Chile Preparation: While meat cooks, toast dried chiles in dry skillet 30 seconds per side until fragrant. Soak in hot water 20 minutes.
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Chile Sauce: Blend softened chiles with soaking liquid, minced garlic, cumin, and oregano until smooth. Strain to remove bits.
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Meat Shredding: Remove cooked meat, cool slightly, and shred. Strain broth and return to pot.
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Assembly: Add shredded meat, hominy, and chile sauce to broth. Simmer 30 minutes to blend flavors.
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Seasoning: Taste and adjust salt, pepper, and spices as needed.
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Service: Serve hot in bowls with garnishes on the side for customization.
4Chef's Notes & Pairings
Chef's Notes
- The long meat cooking creates incredibly tender, flavorful protein
- Toast the chiles for deeper flavor in the sauce
- Traditional garnishes are essential for authentic presentation
Wine Pairing
A Mexican beer or light red wine like Tempranillo complements the rich, spicy broth.
Nutrition Facts
Per serving: 385 calories, 42g protein, 14g fat, 24g carbohydrates. Traditional Mexican comfort food with wild game twist.
