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   
      
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