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Wild Pig Chile Verde   (download pdf)
Scott Leysath, The Sporting Chef
www.HuntFishNetwork.com

 

Ingredients:
Serve with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream and cold Mexican beer. 



6 – 8 servings


3 pounds boar shoulder, cut into 1-inch pieces

3 tablespoons vegetable oil 

2 quarts chicken broth 

2 cups yellow onion, chopped

8 garlic cloves, chopped 

2 green bell peppers, chopped 

1 red bell pepper, chopped

2 Anaheim peppers, chopped 

3 jalapeno peppers, seeded and diced 

1 tablespoons dried oregano flakes 

2 tablespoons chili powder 

2 tablespoons ground cumin 

1 teaspoon cayenne pepper 

2 cups fresh tomatillos, skin removed; quartered (or canned / drained) 

1 cup fresh cilantro leaves, chopped

salt and pepper to taste



Instructions:
Heat oil in a large stockpot over medium-high heat. Add boar and brown evenly. Drain off any fat or liquid rendered during browning. Add 1 1/2 quarts chicken broth and any additional broth or water to cover meat and bring to a boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender and breaks apart, but doesn’t fall apart with moderate finger pressure. Drain liquid from stockpot. Add remaining 2 cups of chicken stock and all other ingredients except cilantro. Simmer until peppers are tender. Stir in cilantro and season with salt and pepper to taste.

 
 
 
  
  
  
   
 
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