Wild Boar Green Chili on the Campfire
Ingredients
Scale
- 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
Instructions
- Put the roast and one carton of beef broth in a dutch oven and place over coals
- Let it simmer for 2 hours, checking the liquid level occasionally – add more broth or water if needed
- Clean the tomatillos, remove the casings and rinse under water
- Peel the onion
- Roast the jalapenos, tomatillos and onion over the fire using a grill, leaving the jalapenos and tomatillos whole, cut the onion in half
- 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
- Let cook another 2 hours, checking the liquid level occasionally
- Add the enchilada sauce and more water if necessary
- Let cook another couple of hours, checking the liquid level occasionally and adding more water or broth if needed