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Spicy Venison and Hominy Soup

1 lb. ground venison
2 Tbsp. ancho chili powder
2 tsp. dried oregano
1-1/2 tsp. smoked paprika
1 tsp. cumin
1 tsp. salt
1-1/2 tsp. ground black pepper
Olive oil
2 cups diced onion
1-1/2 cups chopped green pepper
1-2 medium garlic cloves, minced
2 1/2 cups chicken broth
1 32 oz. can hominy
1 14.5 oz. can fire-roasted tomatoes


Combine venison with spices. Heat stock-pot or soup pan, add oil to hot pan and cook venison until meat is just browned (try not to overcook meat, it will cook more later). Remove venison from heat and place into separate bowl. Using the same pan, heat oil and sauté onions and peppers for 3-5 minutes. Add garlic and allow to cook 1 minute. Add chicken broth, hominy, tomatoes, and venison back to the pan. Bring to a boil, reduce to a simmer, and allow to heat for 10-15 minutes.

 


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