Chili Verde (Wild Boar)

Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than 75% of Americas restaurant menus. Chili has Spanish origins using southwest indigenous ingredients. Chili is a culinary prepared dish and chilies are specific types of chili peppers. Chili powder is a spice blend of varieties of ground chili peppers and spices. There are as many chili recipes as there are different types of chili peppers. Chili is as regional as it gets, every region and small town of the southwest incorporate the local indigenous ingredients which result in thousands of types and variations and distinct flavors of the final product. 

This is one of 3 recipes (Verde, Red and White Chili) All mentioned in our blog.

  Recipe by Chef Albert Wutsch

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Ingredients:

  • 3 lbs Boar Shoulder or Round cut into 1” cubes 
  • ¼ c oil 
  • ½ c flour 
  • 2 T oil 
  • 1 pt onion large dice 
  • 6-8 cloves of Garlic, peeled and smashed 
  • 3 Anaheim peppers 
  • 2 green peppers or Poblano peppers 
  • 3 jalapeno peppers 
  • 6 tomatillos, peeled washed, halved 
  • 2 qts chicken broth 
  • 1 T Kosher Salt 
  • 2 tsp Cracked Black Pepper 
  • ½ tsp Cayenne Pepper 
  • 1 tsp Cumin ground 
  • 1 T Chili powder 
  • 1 T Oregano 
  • 1 tsp Coriander 
  • 1 Bay Leaf 
  • 1 bunch Cilantro 
  • 1 c sour Cream 
  • Method:

Peel and wash tomatillos, quarter.  

Smash garlic cloves, remove husk.  

Large dice onion.  

Stem and deseed peppers, large dice all peppers.  

In mixing bowl combine onion, garlic, peppers and tomatillos, toss in oil.  

Combine spices together and toss into pepper mixture.  

Place on roasting pan, roast at 400 degrees for approximately 30 minutes.  

While peppers are roasting, in pot or straight sided sauté pan sear meat in oil. 

Add flour to make light roux.  

Add broth, add roasted pepper spice mixture.  

Deglaze roasting pan with some of the broth and add. 

Bring to boil and simmer until meat is fork tender. Approximately 1-1 ½ hours.  

Peppers and tomatillos should cook down making a nice thick sauce.  

Adjust flavor and consistency, serve immediately. 

Substitutions:

Use turkey, rabbit, or any other white game meat for the boar. 

Cooking Options:

Add 1 qt large diced potatoes to pepper mixture and delete the flour. 

Add ½ red pepper small dice for color. 

To make spicier add more jalapeno or red pepper flakes or increase cayenne pepper. 

Notes:

Garnish with sour cream fresh chopped cilantro, serve with corn chips, tortillas, or corn bread.  

Tortillas. 

[wpurp-searchable-recipe]Chili Verde (Wild Boar) – – – [/wpurp-searchable-recipe]
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