I recently made this at a Hunt.Fish.Feed event in Las Vegas where we served nearly 1,000 men, women and children – and there wasn’t bowl left! We served with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream. If we were at home, I’d add cold Mexican beer.

Wild Pig Chile Verde

Ingredients

  • 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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