Where Your Dream Hunts Begin
Wild Pig Chile Verde   (download pdf)
Scott Leysath, The Sporting Chef


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

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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