Southwest Venison & Pork Recipe
Its time for another recipe, this one is a great way to use your ball roasts since the method of cooking keeps them nice and moist. It is also an awesome recipe to make when you are going to be busy all day, and want to come home to a nice warm meal.
So get your crock-pot ready, and make sure to save the excess cooking liquid because I have another great recipe coming to put that to use as well!
You will need:
- 2 venison ball roasts
- 1 uncured ham, or other pork, roast. Equal in size to one of the venison roasts.
- Cut venison and pork into 1-2 inch cubes
- 1 ancho chili
- 10 dried arbol sin pita chili
- Soak dried chilies in just enough water to cover them in a small bowl
- 3 Tomatoes
- 3 yellow onions
- 1/2 red bell pepper
- ¼ head of garlic peeled
- 1 habanero
- 1 tbsp. merken spice or chili powder
- 1 tbsp. paprika
- 2 tbsp. smoked paprika
- 1/2 tbsp. Mexican oregano
- 1 tbsp. cumin
- 2 tbsp. salt
- ¼ cup Valentina hot sauce
- Juice of 1 lime
Combine chopped veggies, peppers, hot sauce, lime juice, soaked chilies - including water, and spices into a food processor or blender. Blend until it is a smooth consistency, this may take a while and require stirring.
Combine the meat and the sauce in a crock-pot making sure to evenly coat each piece of meat.
At this point you can refrigerate until you are ready to cook it, up to a couple days.
Cook time is roughly 4-6 hours on high (add more time if pulling crock pot from refrigerator) or 8-10 hours on low (again adding more time if the crock pot was refrigerated).
Use a ladle or spoon to skim the excess fat from the top.
Using tongs remove the meat from the liquid, being careful not to knock off the layer of spice.
SAVE THE LIQUID! I have another great recipe that you will enjoy!
This goes great on nachos, tacos, tostadas, burritos, quesadillas etc.
Garnish with cilantro, jalapenos, and green onions .
Drew Tvrdik, Fall Obsession Field Staff