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Wild Pig Chile Verde


  • 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.