Black Bear and Hominy Pozole Recipe

Pozole, the dish this is loosely based on, is a Mexican pork and hominy dish that hits the spot when it is cold outside, or anytime!  It is a very simple but time consuming dish that is normally all about the toppings but I love the flavor of the dish so I go very simple with just a little lime, cilantro or chives.  It can be made as a red pozole or a green pozole dish and I love both!  This recipe is made for backcountry campfire cooking so substitute canned tomatoes for the sun dried tomatoes and fresh herbs for dried if you like and since you don't have to pack them in double the fresh veggies!  Check out the video of my buddy Tom trying black bear in this hominy pozole dish cooked wilderness style!

• 2 pounds black bear stew meat, this recipe also works great with deer, elk or wild boar.
• Salt and pepper to taste
• 1 medium carrot, rough chopped
• 1 celery ribs, rough chopped
• 1/3 cup dehydrated onions
• 1 tablespoon garlic garlic powder
• 12 ounces sun dried tomatoes, I like the julienned Trader Joe brand
• 1 large can hominy or 1 bag Trader Joes Giant Inca Corn snacks for hominy pozole if you are cooking in the backcountry
• 1 chipotle in adobo sauce, whole
• 1 tablespoon dried rosemary
• 1 bay leaf
• 3 cups water
• 2-3 cubes Madame Gougousse Goat Favored Bouillon.  It's hard to say, not easy to find but worth the effort.
• 1 cup red wine if you have it
• 1 lime 
• Freshly chopped parsley or cilantro

Yes, black bear.  I had never cooked with it until a retired game warden friend gifted me about 20 pounds and I'm now hooked!  The flavor is excellent and the fat has the silkiest texture and flavor of any I've tried.  The only drawback is that you have to cook it well done so steaks are out!  Since this is an omnivore there is a pretty good chance they have trichinella so you must cook it long and hot enough to be safe.  The CDC website says 140 degrees is fine, so I go to 160 and so should you to enjoy this hominy pozole stew!

First make sure there is no hair or dirt on your black bear pieces then rest at room temperature for 30 minutes.  Salt and pepper generously or if you want a thicker sauce you can coat them in seasoned flour.  Smaller pieces will brown and cook faster.

Start by browning the black bear pieces in your fat of choice, I prefer ghee or beef tallow, over medium heat then set aside.   After you've browned your meat leave pan on the fire then add carrots and celery.  Saute' until tender then add dehydrated onions, garlic powder, chipotle, herbs and meat.  Mix well then add 2 cubes bouillon and water until just covered then add red wine until two thirds of the way up then cover and move to part of fire that just simmers the stock.  Check to see that liquid has not reduced to below halfway down the meat about every 15 minutes.  Cook until meat can be easily shredded with a fork, normally 1-1.5 hours.  When finished remove lid, move to hotter part of the fire and reduce into a thick sauce and serve over rice, potatoes or polenta.  Zest the lime over meat, squeeze on a little lime juice then top with fresh chopped herbs and enjoy your black bear hominy pozole!