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Categories:
onions garlic green enchilada sauce green chiles chicken bouillon water oregano hominy peppers cilantro
Viewed: 32 - Published at: 5 years agoIngredients
- 1 whole (3-5 Lb. Size) Venison Roast
- 2 cups Chopped Onions
- 4 cloves Minced Garlic
- 2 cans (15 Oz. Size) Mild Green Enchilada Sauce
- 4 cans (4 Oz. Size) Chopped Mild Green Chiles
- 2 cubes Chicken Bouillon
- 2 cups Water
- 1/2 teaspoons Oregano
- 29 ounces, weight Canned Hominy, Undrained
- 2 Tablespoons Chipotle Adobo Sauce (From A Can Of Chipotle Peppers)
- Chopped Cilantro, Sliced Radishes, And Crumbled Queso Fresco Cheese, For Garnish
Method
- Place venison roast in a large slow cooker.
- Add onion, garlic, enchilada sauce, green chiles, bouillon cubes, water, and oregano.
- Cook on low for 6-8 hours, or until meat is fork tender.
- Remove meat and shred with 2 forks.
- Return shredded meat to slow cooker.
- Add hominy and adobo sauce.
- Cook for an additional 30 minutes for flavors to blend.
- Serve with garnishes.
