Wild Boar Chili Verde

Experience wild boar at its finest with this bold and spicy recipe. The key is slow-cooked perfection, which ensures rich, complex flavors that develop over time every time you make it.

Southwestern fusion

Regional Adaptation This recipe adapts New Mexican chile verde tradition to wild boar, using the meat's natural richness to complement green chiles' heat and flavor.

Ingredients (Serves 12-15)

• 4 lbs wild boar shoulder, cut in 2" cubes
• 20 large green chiles (Hatch preferred), roasted and peeled
• 2 large onions, diced
• 8 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp Mexican oregano
• 2 tsp salt
• 4 cups chicken stock
• 2 tbsp masa harina (optional, for thickening)

Method

1. Chile Preparation: Char your chiles directly over an open flame until blackened all over. Peel away the skins and roughly chop.

2. Meat Browning: Brown the wild boar pieces in batches until they develop a deep crust. This is where the rich flavor starts.

3. Aromatics: Sauté your onions and garlic with the spices until everything is fragrant and the onions are soft, about 5-7 minutes.

4. Assembly: Add the roasted chiles and stock, then return all the boar to the pot. Everything should be just barely covered.

5. Long Simmer: Let this simmer for 2 to 3 hours until the boar is fork-tender and falling apart.

6. Consistency: The final dish should be thick and stew-like, not soupy. Reduce it further if needed.