This flavorful Southwestern stew can be served in bowls, topped with shredded cheese and chopped onions and served with warm flour tortillas on the side
Prep time: 20 minutes
Cook time: 3 hours
- 3 pounds (about 6 cups) wild hog shoulder, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 2 ½ quarts chicken broth
- 2 cups yellow onion, diced
- 8 garlic cloves, minced
- 2 green bell peppers, diced
- 4 Anaheim peppers, diced
- 3 jalapeño peppers, seeded and diced
- 1 tablespoon dried oregano flakes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 4 cups fresh tomatillos, skin removed and quartered
- 1 cup fresh cilantro leaves, chopped
- Salt and pepper
1. Heat oil in a large stockpot over medium-high heat. Add meat and brown evenly. Drain off any fat or liquid rendered during browning.
2. Add 1½ quarts chicken broth and any additional broth or water to cover meat and bring to a boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender and breaks apart, but doesn’t fall apart with moderate finger pressure. Drain liquid from stockpot.
3. Add remaining quart of chicken stock and all other ingredients except cilantro. Simmer until peppers are very tender, about 45-60 minutes. Stir in cilantro and season with salt and pepper to taste.