Source of Recipe
Master Chef Don Easley
Serves 6 to 8.
List of Ingredients
3 lbs wild boar stew meat
3 13 oz cans hominy, drained (white, yellow, or mixed)
3 qt. chicken or pork broth
1 medium onion, chopped
8 cloves garlic, minced
3 dried New Mexico (Anaheim) chilis, ground (or 2 Tbsp chili powder)
1/2 tsp oregano, dried
1/2 tsp black pepper
2 Poblano chilis, roasted, peeled, seeded, and chopped (or 1 7 oz can diced green chilis)
Sour cream (optional)
Green onions, chopped (optional)
Lightly coat stew cubes with flour. Knock off any excess flour and brown stew cubes over medium-high heat in small batches, preferably using the pot you will be cooking the stew in. Once all stew cubes are browned, deglaze the pot/pan with a small amount of broth, scraping up all the bits, and add this mixture to your cooking vessel.
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.
In a large pot or dutch oven add: wild boar stew cubes, hominy, onion, garlic, ground New Mexico chilis, roasted poblano chilis, oregano, pepper, and broth. Bring mixture to a boil then cover and gently simmer until wild boar is fork tender, about 2 hours. Add salt to taste.
Serve in bowls garnished with sour cream and chopped green onions.