We’ve had an unusually warm winter – until now. It’s hit the 40s (below) finally. The air is unbelievably crisp, reminding us what living in Fairbanks is all about this time of year. It’s a great time to get things done inside, that’s for sure. All systems are working well; the boiler comes on frequently and the wood stove is stoked and radiating very welcome heat.
Ground game meat can be a little intense — maybe a little tough when it’s cooked, or perhaps a little strongly flavored for some. We figured out a way to make it wonderful every time. It’s magic.
I first had pozole in Mexico in 1982, and Rose and I like it a lot. We’ve concocted a fair Arctic version that’s fast and easy. It’s a great hearty soup in winter.
This is a spicy meat dish that is good to make in a large batch and freeze in small amounts for varied uses. We’ve used it as a tamale filler, in omelets, on tortillas, and in a bun as flake or a sloppy joe.
One thing you rarely hear people talk about is how they choose to try a new type of meat. I think there is just one way to do it — lightly sauteed with a little salt and pepper. (Unless you get the chance to cook it like we do with Paleo Caribou.) This simple recipe is how you can have a standard that helps you place the meat’s flavor in your repertoire.