Wild pig chili
Wild PIG Chili
Serve with warm flour tortillas, cheese, sour cream and lots of Iced tea.
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 jalapeño 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)
Now to be honest I use HOT ROTEL tomatoes here
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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