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

  Uncle Dirty Dave's Archives

MMMMM

... There's no expedient a man will not practicee to avoid the labour of
thoughtí

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