Wild Boar Green Chili on the Campfire

5 from 2 reviews


  • 1 3 -5 lb wild boar roast (or pork roast)
  • 2 medium jalapenos
  • 8 medium tomatillos
  • 1 t cumin
  • 1/2 t coriander
  • 1 t salt
  • 1 large onion
  • 2 32 oz cartons of beef broth
  • 1 28 oz can of green chili enchilada sauce


  1. Put the roast and one carton of beef broth in a dutch oven and place over coals
  2. Let it simmer for 2 hours, checking the liquid level occasionally – add more broth or water if needed
  3. Clean the tomatillos, remove the casings and rinse under water
  4. Peel the onion
  5. Roast the jalapenos, tomatillos and onion over the fire using a grill, leaving the jalapenos and tomatillos whole, cut the onion in half
  6. Chop all the vegetables (take the stems off the jalapenos) and add to the pot with the other carton of broth, cumin, coriander and salt
  7. Let cook another 2 hours, checking the liquid level occasionally
  8. Add the enchilada sauce and more water if necessary
  9. Let cook another couple of hours, checking the liquid level occasionally and adding more water or broth if needed