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Duration
8 hours
Serves
4 to 6
Chef’s notes
Every year I make tortilla soup using whatever protein I have on hand. It’s both nostalgic and comforting. And while the classic version is tried and true, I’ve found that smoking the meat for an hour or two before braising infuses the broth and compliments the ancho chile flavors really well. This works great with venison, but would be equally delicious using turkey thighs!
This recipe is brought to you by Weston.
Ingredients
- 2 lb. venison neck, shoulder, shank, brisket, or bottom round
- 2 tsp. coarse sea salt
- 1 tsp. cracked black pepper
- 2 tsp. ancho chile powder
- 1 tsp. dried oregano
- 1 tsp. cumin powder
- Oil for cooking
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 jalapenos, diced
- 1 (14 oz.) can fire-roasted, diced tomatoes
- 4 cups venison or chicken stock
- 1 lime, juiced
- 2 summer squash (zucchini and/or yellow crookneck), diced
- 2 cups tortilla strips
- Cilantro, avocado, and/or cheese for serving
Also works with
Any wild game meat
Special equipment
Weston Indoor Smoker and Slow Cooker (or use smoker and slow cooker)
Preparation
- Prepare a smoker using your choice of wood chips or pellets—I love oak, but hickory, pecan, or cherry work too. Aim for a low temperature of around 200 to 225℉. (If using the Weston Indoor Smoker and Slow Cooker, fill the smoking unit with wood chips and use the hot smoke setting.)
- In a small bowl, mix the salt, pepper, ancho chile powder, oregano, and cumin together. Sprinkle across the meat until coated, you may not use all of it. Add the meat to the smoker and smoke for 1½ to 2 hours to infuse it with flavor. Remove and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Pour in enough oil to lightly coat the bottom of the pan and add the onions, garlic, and jalapeno. Season with a pinch of salt and pepper and saute for 3 to 5 minutes, stirring occasionally, until soft. Pour in a splash of the stock to lift browned bits from the bottom and remove from heat.
- Add the smoked meat to a slow cooker and pour the sauteed veggies over the top. Stir in the tomatoes, remaining stock, and lime juice. Cook over low heat for several hours, or until the meat falls apart when pulled with a fork.
- Add the diced squash, and cook for another 30 minutes, or until tender. Serve hot with tortilla strips and other desired toppings.
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Chef’s notes
Every year I make tortilla soup using whatever protein I have on hand. It’s both nostalgic and comforting. And while the classic version is tried and true, I’ve found that smoking the meat for an hour or two before braising infuses the broth and compliments the ancho chile flavors really well. This works great with venison, but would be equally delicious using turkey thighs!
This recipe is brought to you by Weston.
Ingredients
- 2 lb. venison neck, shoulder, shank, brisket, or bottom round
- 2 tsp. coarse sea salt
- 1 tsp. cracked black pepper
- 2 tsp. ancho chile powder
- 1 tsp. dried oregano
- 1 tsp. cumin powder
- Oil for cooking
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 jalapenos, diced
- 1 (14 oz.) can fire-roasted, diced tomatoes
- 4 cups venison or chicken stock
- 1 lime, juiced
- 2 summer squash (zucchini and/or yellow crookneck), diced
- 2 cups tortilla strips
- Cilantro, avocado, and/or cheese for serving
Also works with
Any wild game meat
Special equipment
Weston Indoor Smoker and Slow Cooker (or use smoker and slow cooker)
Preparation
- Prepare a smoker using your choice of wood chips or pellets—I love oak, but hickory, pecan, or cherry work too. Aim for a low temperature of around 200 to 225℉. (If using the Weston Indoor Smoker and Slow Cooker, fill the smoking unit with wood chips and use the hot smoke setting.)
- In a small bowl, mix the salt, pepper, ancho chile powder, oregano, and cumin together. Sprinkle across the meat until coated, you may not use all of it. Add the meat to the smoker and smoke for 1½ to 2 hours to infuse it with flavor. Remove and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Pour in enough oil to lightly coat the bottom of the pan and add the onions, garlic, and jalapeno. Season with a pinch of salt and pepper and saute for 3 to 5 minutes, stirring occasionally, until soft. Pour in a splash of the stock to lift browned bits from the bottom and remove from heat.
- Add the smoked meat to a slow cooker and pour the sauteed veggies over the top. Stir in the tomatoes, remaining stock, and lime juice. Cook over low heat for several hours, or until the meat falls apart when pulled with a fork.
- Add the diced squash, and cook for another 30 minutes, or until tender. Serve hot with tortilla strips and other desired toppings.