Ol' Winchester Strikes Again: Wild Boar Chili Verde

Wild Boar Chili Verde

Typical California wild boar habitat. Many boar in California eat acorns.
In the above photo note all the pig rooting under this oak tree. The boar's
acorn diet gives the meat a mild flavor and builds great porky fat on adult animals.

I like pig…I like it a lot. I like it in nearly every possible way pig in tube form, cured, and fresh. Almost everyone on the globe loves to eat it and pigs have found a way to survive on every inhabitable continent. From iconic Vietnamese banh xeo stuffed with roasted pork, shrimp, bean sprouts, and herbs to iconic German Bratwurst, to this iconic Mexican chili verde pigs are everywhere enjoyed by many and unfortunately taken for granted by many American sportsman. Many hunters in North America view the wild pig as a dirty, disease riddled animal not fit for human consumption, which is unfortunate. I see them as a great resource, a species very adaptable to the current human condition and taste-tee. Most of the wild pigs I have shot here in California have been very mild, relatively lean, and very clean animals with few parasites. I have killed California deer with more ticks and fleas than any of the pigs I have shot in California. I always cringe when landowners tell me they shoot wild pigs and leave them to rot, because they cause property destruction. This is really another blog post and don’t want to get off on a tangent here but, come on people eat what you kill or don’t kill it.

In general chili verde is made with a pork shoulder sometimes called Boston butt, but I have made it with roasts cut from the shoulder, the ribs and the ham of wild boar. It is imperative you cook pigs and bear well done to make sure you kill any possible trichinosis bacteria it may carry. This is true for most all omnivorous wild animals to be consumed by humans. Braising is the method used here and it makes for a great way to make sure no trichinosis reaches your guts.

What you’ll need:

1 2-4 pound pork roast cut off the bone and into bite sized chunks. If you have wild boar ribs replace the bite sided pieces with whole ribs and don’t bother removing the bones.

1-2 pound tomatillos

5-8 Polblano or Serrano Chilies

3-5 jalapenos depending on how spicy you like it.

1 large bunch of cilantro chopped

Juice from 2 limes

1-2 quarts chicken, duck, or game stock… I tend to use duck stock a lot because that is what I make the most of, but any stock will work.

I large yellow onion chopped

5 cloves Garlic chopped

Bay leaf

Mexican Oregano

Large table spoon whole cumin seed

High quality corn tortillas

Oil (only if wild boar is very lean)

A plastic bag

A large Dutch oven or heavy metal pot

In the metal pot add the meat and brown on all sides. Sometimes in is necessary to add a little oil if the wild boar is very lean. Brown meat on all sides and remove from pot, set aside.

Add to pot Onion cook until translucent add garlic and cook until onion just browns remove from heat.

While meat is browning and onion is cooking, roast tomatillos on a cookie sheet under the broiler until brown or light black on all sides. If a few parts are still green that is fine. Be careful to not over blacken tomatillos.

Also in the broiler or over an open flame roast the polblano or Serrano chilies and the jalapenos on all sides. Once brown all over and skin starts to peel place in sealable plastic bag for 10 min and let cool on the counter. This makes peeling the peppers easier.

In a blender combine tomatillos, peeled peppers, jalapenos, ¾ of the chopped cilantro, lime juice and. Blend together until smooth.

Pour blender mixture over browned meat onions and garlic in large metal pot or Dutch oven, add stock, and cook until meat is tender about an hour or two over medium low heat.

Add generous amount of Mexican oregano, bay leaf and cumin, approximately 20 min before serving.

Serve over white rice, and black beans. Garnish with little Mexican crema or sour cream. Tortillas make a great delivery system from plate to mouth!