Passalacqua Winery

Ingredients

• 8 cups pheasant stock (chicken stock is a great substitution)
• 1 tsp kosher salt
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 bay leaves
• 2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 lbs pheasant, boned out and skinned (I used both light and dark meat)
• 1 lbs tomatillos, husked and washed
• 1 yellow onion, roughly chopped
• 3 poblano chili peppers, seeded and sliced
• 1 jalapeno, seeded (for more spice keep the seeds or use two serrano peppers)
• 6 large garlic cloves, smashed
• 1 tbsp avocado oil
• 4 cups hominy, rinsed and drained (or three 15oz cans)
• 1 bunch cilantro (including tender parts of the stems)