MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wild Boar & Tomatillo Chilli
Categories: Pork, Chilies, Stews, Beans
Yield: 7 Servings

2 tb Olive oil
1/2 lb Ground wild boar
1 1/2 lb Wild boar shoulder; in 1/2"
- dice
Kosher salt & black pepper
1 White onion; chopped
4 cl Garlic; minced
2 lg Anaheim peppers; in sm dice
2 Jalapeno peppers; minced
1 tb Chilli powder
2 ts Ground cumin
1 tb Dried oregano
1 ts Smoked paprika
12 oz Bottle dark beer
1 1/2 lb Tomatillos; husked, coarse
- chopped
1/2 c Canned crushed tomatoes
1 c Chicken broth
28 oz Can pinto beans; drained
Juice of 1/2 lime
Chopped red onions; garnish
Sour cream; garnish
Chopped cilantro; garnish

In this recipe from staff writer Amanda Gold, she says
that wild boar is a little richer and gamier than pork,
but pork would be a fine substitute if you can't find the
wild boar at your local butcher. She ordered hers a day in
advance from Golden Gate Meats in the Ferry Building
Marketplace in San Francisco, and asked the staff to grind
some of the meat for the chili as well.

Heat 1 tablespoon of the olive oil in a large Dutch oven
or stockpot over medium-high heat. Season the wild boar
meat (shoulder and ground), with a generous amount of salt
and pepper. Brown in two batches for about 3-4 minutes,
remove and set aside.

Add remaining tablespoon olive oil to the pot, turn heat
to medium, and add onions and garlic. Saute for about 5
minutes, until onions have softened slightly. Add Anaheim
and jalapeno peppers, and continue to cook for another 3-5
minutes. Put meat back into the pot, and add 1 1/2
teaspoons salt, 1/2 teaspoon pepper, the chile powder,
cumin, oregano and smoked paprika, stirring until the
spices are evenly distributed. Pour in the beer to deglaze
the pot, scraping up any browned bits on the bottom.

Add tomatillos, crushed tomatoes and chicken broth, and
bring to a simmer. Cook for about 45 minutes, stirring
occasionally. Add the pinto beans and continue to cook for
another 45 minutes, stirring occasionally. Stir in the
lime juice, and season to taste with salt and pepper.

Serve with chopped red onions, sour cream and chopped
cilantro.

Serves 6-8

URL: http://sfgate.com

MM Format by Dave Drum - 24 September 2009

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