{"id":5402,"date":"2022-01-28T15:24:34","date_gmt":"2022-01-28T15:24:34","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?post_type=less_then_tender&#038;p=5402"},"modified":"2022-02-04T00:30:08","modified_gmt":"2022-02-04T00:30:08","slug":"wild-hog-posole-verde","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/wild-hog-posole-verde\/","title":{"rendered":"Wild Hog Posole Verde"},"content":{"rendered":"\n<p>The OS From Field To Table team was recently in Texas filming some awesome recipes for our YouTube channel. One of the huge advantages of being part of a team that has 3 Chef&#8217;s on it, is trying all the awesome food.  I had never had this dish before and it is now one of my new favorites! It will be one of yours too!<\/p>\n\n\n\n<p>We use <a href=\"https:\/\/www.rectecgrills.com\/grills\">RecTec <\/a>pellet smokers\/grills for all of our outdoor cooking and all of our wild game is processed using <a href=\"https:\/\/www.madewithmeat.com\/\">Made With Meat<\/a> equipment. <\/p>\n\n\n\n<p>Recipe by Margie Nelson (The Wyld Gourmet)<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Easy Wild Hog Recipe! Make Wild Hog Pozole Verde In Minutes\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/JKkKcx7Nfu0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS.jpg\" alt=\"\" class=\"wp-image-2223\" width=\"512\" height=\"404\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS.jpg 1024w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS-600x473.jpg 600w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS-300x236.jpg 300w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS-768x605.jpg 768w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS-980x772.jpg 980w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/20200820_231029664_iOS-480x378.jpg 480w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p> <strong>Ingredients:&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>1 Tbsp avocado oil&nbsp;<\/li><li>1 diced small sweet onion&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>3 minced garlic cloves&nbsp;<\/li><li>3&nbsp;(4oz)&nbsp;cans of diced green chilis&nbsp;<\/li><li>5&nbsp;Cups of chicken stock&nbsp;<\/li><li>1&nbsp;can&nbsp; tomatillos&nbsp;<\/li><li>1 jar of chili&nbsp;verde&nbsp;salsa&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>2&nbsp;(14 oz)&nbsp;cans of hominy&nbsp;<\/li><li>3 C of pulled pork or diced pork&nbsp;<\/li><li>Salt and pepper to taste&nbsp;<\/li><\/ul>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>Method:<\/strong> <\/p>\n\n\n\n<p>Saute&nbsp;your sweet onion in your stock pot until translucent, add the garlic and green chilis and cook together a few more minutes.&nbsp; Add the chicken stock,&nbsp;tomatillos&nbsp;and salsa to the mixture.&nbsp; Heat to a simmer for 15 minutes.&nbsp;&nbsp;Then&nbsp;use an immersion blender and blend things to a smooth consistency.&nbsp; You can also blend in your blender being careful to do a couple of small batches since it is hot.&nbsp;<\/p>\n\n\n\n<p>Add the hominy and the pork&nbsp;continuing to simmer for 15 more minutes&nbsp;and season to taste with salt and pepper.&nbsp;<\/p>\n\n\n\n<p>Garnish with sliced avocado,&nbsp;matchstick of radish, sour cream, lime cilantro and serve with a warm flour tortilla.&nbsp;<\/p>\n <!--WPRM Recipe 5749-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Wild Hog Posole Verde<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/09\/Posole-Verde-150x150.jpg\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-cuisine\">Turkey, Wild Boar<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->","protected":false},"excerpt":{"rendered":"<p>The OS From Field To Table team was recently in Texas filming some awesome recipes for our YouTube channel. One of the huge advantages of being part of a team [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2220,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25,26],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Wild Hog Posole Verde - From Field To Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromfieldtotable.com\/wild-hog-posole-verde\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wild Hog Posole Verde - From Field To Table\" \/>\n<meta property=\"og:description\" content=\"The OS From Field To Table team was recently in Texas filming some awesome recipes for our YouTube channel. 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