\u202f Recipe by Chef Albert Wutsch<\/p>\r\n\r\n\r\n\r\n
We use RecTec <\/a>pellet smokers\/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat<\/a> equipment.<\/p>\r\n\r\n\r\n\r\n Ingredients:<\/strong><\/p>\r\n\r\n\r\n\r\n Peel and wash tomatillos, quarter.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Smash garlic cloves, remove husk.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Large dice onion.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Stem and deseed peppers, large dice all peppers.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n In mixing bowl combine onion, garlic, peppers and tomatillos, toss in oil.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Combine spices together and toss into pepper mixture.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Place on roasting pan, roast at 400 degrees for approximately 30\u00a0minutes.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n While peppers are roasting,\u00a0in\u00a0pot\u00a0or straight sided\u00a0saut\u00e9\u00a0pan sear meat in oil.\u00a0<\/p>\r\n\r\n\r\n\r\n Add flour to make light roux.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Add broth, add roasted pepper\u00a0spice mixture.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Deglaze roasting pan with some of the broth\u00a0and add.\u00a0<\/p>\r\n\r\n\r\n\r\n Bring to boil and simmer until meat is fork tender.\u00a0Approximately 1-1 \u00bd hours.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Peppers and tomatillos should cook down making a nice thick sauce.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Adjust flavor and consistency, serve immediately.\u00a0<\/p>\r\n\r\n\r\n\r\n Substitutions: <\/strong><\/p>\r\n\r\n\r\n\r\n Use turkey, rabbit, or any other white game meat for the boar.\u00a0<\/p>\r\n\r\n\r\n\r\n Cooking Options:<\/strong><\/p>\r\n\r\n\r\n\r\n Add 1\u00a0qt\u00a0large diced potatoes to pepper mixture\u00a0and delete the flour.\u00a0<\/p>\r\n\r\n\r\n\r\n Add \u00bd red pepper small dice for color.\u00a0<\/p>\r\n\r\n\r\n\r\n To make spicier add more jalapeno or red pepper flakes or increase cayenne pepper.\u00a0<\/p>\r\n\r\n\r\n\r\n Notes: <\/strong><\/p>\r\n\r\n\r\n\r\n Garnish with sour cream fresh chopped cilantro, serve with corn chips, tortillas, or corn bread.\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Tortillas.\u00a0<\/p>\r\n\r\n \u00a0<\/p>\r\n![\"\"](\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/06\/chili-spices-rotated-1-768x1024.jpg\")
\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/06\/chili-verde-ingre-1-rotated-1-768x1024.jpg\")
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\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/06\/chili-verde-boar-3-1-rotated-1-768x1024.jpg\")
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Chili Verde (Wild Boar)<\/h2>\r\n
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