Sopa de Cazadores

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Simple ingredients.

That’s what makes a great meal do-able.

Simple ingredients are the secret to actually pulling out the pots and pans and putting a delicious meal on the table. Recipes that call for crazy, rare ingredients are one way for this momma to keep on scrolling. But simple ingredients? Yep, I can do that.

From time to time I enjoy a culinary challenge. Since starting My Wild Kitchen I’ve certainly branched out of my comfort zone, but most nights it needs to be quick and it needs to be easy.

This crockpot concoction that I call Sopa de Cazadores was one of my Wednesday meals. I actually prepared it and took my pictures back in August before I knew I’d have multiple hospital stays in my future, and it’s been waiting patiently to be shared with you.

In my current situation, Wednesdays are my L.O.N.G. days.

5:00 am ~ Get up and caffeinate

7:30 am ~ Out the door for an hour drive to work

8:30 am ~ Start the workday

2:30 pm ~ Head to town

3:00 pm ~ Grocery shopping, gas, banking, errands, etc.

8:00 pm ~ Arrive back home and eat supper

Like I said, long days! And late suppers! There’s no way I’d be able to whip up supper and feed everyone before their 8:30 bedtime, and with Coach always coaching something, he doesn’t have the luxury to cook either.

So Wednesday usually equals Crockpot Day!

And that’s exactly how this Sopa de Cazedores came to be. {Psst, that stands for Hunters Soup. This would also be a great meal to prep at the deer camp.}

Make sure you have these simple ingredients:

Venison Roast  |  Poblano pepper  |  Lime  |  Onion  |  Cilantro  |  Tomatoes
Fajita seasoning  |  Cerveza  |  Black beans

This post may contain affiliate links. Affiliate link disclosure shared below.

 

Step 1 ~ 5 minutes

Slice and cube the veggies. You can do this the night before if necessary. Slice two tomatoes, and dice half an onion and a seeded poblano pepper, or pepper of your choice.

You’ll also need to cut open a lime and chop some cilantro.

 

Step 2 ~ 2 minutes

Crack open the crockpot! In the bottom of the crockpot add 1 c dry, presorted black beans.

 

Step 3 ~ 10 minutes

You’ll need a 2 to 3 pound venison roast, fully thawed.

Stew meat would work too.

Cube the meat into 1 to 2 inch chunks, and scatter it over the beans in the crockpot.

Generously sprinkle some fajita seasoning over the meat chunks.

You can never go wrong with Fiesta Fajita Seasoning. It’s a classic.


Sprinkle the chopped cilantro over the meat

and squeeze the juice from a whole lime over the meat.

Scatter the onion and diced peppers on top.

Cover with the slices of tomatoes.

 

Step 4 ~ 2 minutes

Crack open a cerveza. Any Mexican beer will work. I typically cook with Tecate because it’s less expensive in my part of the world, and I don’t mind drinking the extra cans from time to time. It’s too early in the morning for that, though, so pour the beer over the soup ingredients.

Fill the beer can up with water and add enough water to the crockpot to reach the tomatoes.

 

Step 5 ~ 8 hours

Cover the crockpot with a tight fitted lid and cook on low for 8 hours.

 

Step 6 ~ 10 – 25 minutes

Shortly before serving the Sopa de Cazadores, prepare some rice. I normally prepare Doguet’s long grain rice, but like I said, Wednesdays call for quick. This time I used boil-in-a-bag rice.

Go with whatever works for you. If you have extra time consider making some of this cilantro rice instead. {See Step 5.}

 

Step 7 ~ 2 minutes

The Sopa de Cazadores is ready to serve.

Spoon some rice into the bottom of a bowl, and scoop the Sopa de Cazadores over the rice. Top with shredded cheese and enjoy!

For an added touch serve with avocado, chopped cilantro, or sour cream.

What are your coping mechanisms for feeding the fam on busy days? Give us your secrets in the comments below!

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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  • Jane

    This looks so good! I’m going to try it with Canadian goose instead of venison. I’ll let you know how it goes. Should be great. We love goose.

    • Goose is something I’ve never had the opportunity to cook! I bet it works beautifully, though, and I love that you’re experimenting with it! Please do let me know how it goes! Thank you for following along, Jane!

  • Alicia Bland

    Do you have a recipe posted for the cilantro rice that you serve?

    • I do! Go to Step 5 of this recipe to see how I do it: http://www.mywildkitchen.com/saucy-venison-burrito-bowls/.
      It’s really simple. Just a matter of adding some butter, cilantro, and a chicken bouillon cube in the water before adding the rice. Then steam as usual. We use this cilantro rice almost every time we eat Mexican food at home! The kids LOVE it!

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