Green Chili Braised Wild Hog

Green chili pork has always been a fixture in our house so it stands to reason that we would utilize wild hog for this tasty dish. In addition to being a hearty and warming dish, this is another great way to utilize a protein that often gets a bad rap. This can be enjoyed over rice as a type of stew, or keep the meat and sauce separate to make tacos or sandwiches!

Luke Shaffer

Luke Shaffer is an honest-to-goodness chef, angler, piece of arm candy, bass player, drummer, hunter, and culinary instructor from Austin, Texas. He holds a degree from the University of Texas in Radio, Television, and Film, He also once raised a prize pig.

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Green Chili Braised Wild Hog

Author: Luke Shaffer

Difficulty: Beginner Prep Time 30 min Cook Time 45 min Total Time 1 hr 15 mins

Best Season: Winter

Ingredients

Servings

• 3-4 pounds Pork shoulder (cut into 1-2" cubes)
• 2 Poblano peppers (or 1 jar canned roasted green chilies)
• 1 Yellow onion
• 3 cloves Garlic
• 1 quart Stock (wild game preferred, chicken stock will work)
• ¹⁄₂ cup Cilantro
• 1 tablespoon Cumin, ground
• 1 tablespoon Coriander, ground
• 1 tablespoon Oregano, dried
• As needed Salt and pepper
• As needed Bacon fat ((or canola oil))

Instructions

1. Roast poblanos, jalapenos, onions, and garlic under the broiler or on the grill until well charred.

   

2. Peel and seed poblanos and jalapenos.

   

3. Blend poblanos, jalapenos, onions, garlic, cilantro, and chicken stock in a blender.

4. Preheat dutch oven (or pressure cooker) over high heat. If using the dutch oven, preheat oven to 300°.

5. Season pork with spices, salt and pepper.

   

6. Add fat to the pan and sear pork pieces - work in batches as needed to prevent steaming pork.

7. Once golden brown, add all pork into the pot, add puree, and bring to a boil.

8. Lid on and place in the oven. If using pressure cooker, place the lid on and bring to pressure.

   

9. For the oven method, cook 2-3 hours until pork is tender. If using pressure cooker, cook under pressure for 45 minutes.

10. Remove pork from the liquid with a slotted spoon. Shred in a separate bowl with forks, or place into a mixer and shred with paddle attachment.

11. The pork can be added back to the liquid and served as a stew. In this case, garnish with queso freso, jack cheese, cilantro, lime, and/or avocado.

12. Alternatively, keep pork separate and serve as tacos and sandwiches. In this case, liquid can be used as a base for soup or sauces.