Wild Boar Pozole
Pozole is a pork and hominy stew that has been served for centuries in Mexico and the American Southwest. In this version, the nutty flavor of wild boar nicely compliments the earthy flavors of the chilis and hominy.
Wild Boar Pozole
Broken Arrow Ranch
Rated 5.0 stars by 1 users
Category
Entrée, Wild Game, Wild Boar
Cuisine
Mexican
Servings
8 servings
Prep Time
40 minutes
Cook Time
3 hours
Ingredients
-
3 lbs Broken Arrow Ranch wild boar stew meat
-
Cooking oil (olive, avocado, vegetable, or lard)
-
2 Poblano chilis, roasted, peeled, seeded, and chopped (or 2 ea 4 oz can diced green chilis)
- 1 medium onion, chopped
- 8 cloves garlic, minced
-
Ground cumin, 1 tsp
- 1/2 tsp oregano, dried
-
3 qt chicken or pork broth
-
4 dried Ancho chilis (or 2 Tbsp chili powder)
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Sugar, 1 tsp
-
Ground cinnamon, 1 tsp
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3 ea 13 oz cans hominy, drained (white, yellow, or mixed)
- 1/2 tsp black pepper
- Salt
- Sour cream
- Green onions, chopped
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Cabbage, thinly sliced
- Radish, thinly sliced
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Cilantro, chopped
-
Onion, diced
Optional Toppings
Directions
Pat stew cubes dry with a paper towel. Heat 2 Tbsp oil in a large pot or Dutch oven over medium-high heat then brown stew cubes in small batches.
- Meanwhile, roast the poblano chilis. Broil the chilis 2-3 inches below the coils in a rimmed baking pan or roasting pan until the skins are nicely charred, about 7 minutes. Flip the chilis over and broil about 5 minutes longer until the other side is also charred. Remove from oven and drape foil over the chilis for about 10 minutes. (This will make skinning the chilis much easier.) Pull off skin, stems and seeds - discard. Rinse chilis and then chop.
Add onion and garlic to pot. Cook onion about 3 minutes, scraping any leftovers from browning meat. Add roasted poblano chilis, cumin, oregano, pepper, 1 tsp of salt and broth. Bring mixture to a boil then cover and gently simmer until wild boar is fork tender, about 3 hours.
While the stew is cooking prepare the dried chilis (if not using chili powder). Remove stems and cut open chili to remove all seeds. Toast the chilis in a hot pan for 2-3 minutes per side. Add water to cover chilis and simmer for about 5 minutes, until dried chilis are soft. Add chilis, sugar, cinnamon, and 1 cup of the water used to cook chilis to a blender. Blend until smooth. Reserve until chili sauce until stew is finished cooking.
Cook the wild boar stew meat until it is tender and easily broken apart with a fork. Then add chili sauce (or chili powder) and hominy to the pot. Simmer pozole for another 20-30 minutes. Adjust seasoning to taste.
Serve in bowls garnished with sour cream, green onions, cabbage, radish, and/or cilantro.
