“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC
- 2 Tablespoons chipotle peppers
- 28 Ounces can whole tomatoes
- 2 Tablespoons extra virgin olive oil
- 1 Cup yellow onion, finely chopped
- 1/2 Cup celery, finely chopped
- 5 cloves garlic, minced
- 1 1/2 pounds ground rabbit
- 1/2 Pound spicy Italian bulk pork sausage, crumbled
- 1/2 Pound chorizo sausage, removed from casing and chopped
- 4 Cups chicken stock
- 1 Teaspoon smoked paprika
- 1/2 Teaspoon ground cumin
- 1 Cup hominy or canned white beans
- 1/4 Cup chopped cilantro
Puree chipotle peppers with tomatoes in a food processor and set aside.
In a large pot heat olive oil over medium heat.
Add onions and celery, season with salt and pepper, and cook until slightly softened, five to seven minutes.
Add in garlic and cook another minute.
Add in ground rabbit and sausages and continue cooking, stirring occasionally until lightly browned.
Add in tomato/chipotle puree, chicken stock, smoked paprika, and ground cumin.
Cook about one hour, until thickened and rabbit is tender.
Stir in hominy and cook another 15 minutes.
Remove from heat and stir in cilantro.
Season with salt and pepper.