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!
Ingredients
- 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
- Roast poblanos, jalapenos, onions, and garlic under the broiler or on the grill until well charred.
- Peel and seed poblanos and jalapenos.
- Blend poblanos, jalapenos, onions, garlic, cilantro, and chicken stock in a blender.
- Preheat dutch oven (or pressure cooker) over high heat. If using the dutch oven, preheat oven to 300°.
- Season pork with spices, salt and pepper.
- Add fat to the pan and sear pork pieces - work in batches as needed to prevent steaming pork.
- Once golden brown, add all pork into the pot, add puree, and bring to a boil.
- Lid on and place in the oven. If using pressure cooker, place the lid on and bring to pressure.
- For the oven method, cook 2-3 hours until pork is tender. If using pressure cooker, cook under pressure for 45 minutes.
- 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.
- 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.
- Alternatively, keep pork separate and serve as tacos and sandwiches. In this case, liquid can be used as a base for soup or sauces.