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Gourmet Chile Verde

Yield: 8 Servings

Ingredients and directions for this recipe

STEP ONE
1 1/4 lb Boneless shoulder of wild
-boar; cut in 1 inch cubes
1 1/4 lb Boneless loin of wild boar;
-cut in 1 inch cubes
1 tb Olive oil

STEP TWO
1/2 ts Salt
1/2 ts Ground black pepper
21 oz Chicken broth; two 10 1/2 oz
-cans
1 lg Tomato; peeled, seeded and
-chopped
1 ts Oregano flakes
2 ts Ground cumin
1/4 ts Ground allspice
1 lg Onion; chopped
1/2 ts Garlic powder-Lawry's coarse
-gr. w/parsley; or 3 large
-fresh cloves minced
7 oz Canned diced green chiles

STEP THREE
Cornstarch
Chicken broth
7 oz Canned whole green chiles;
-rinsed, and sliced
4 oz Oyster mushrooms; rinsed and
-sliced

In small batches saute the meat in the olive oil until all the liquid is
gone and the meat is lightly browned. Pour off any excess grease. Add the
salt, pepper, chicken broth, {reserve some to mix with the cornstarch
later} tomato, oregano, cumin, allspice, onion, garlic and diced green
chiles. Mix well and cook over low heat until the meat is tender. About 1
hour. If necessary add more chicken broth or water. Mix the corn starch
with the reserved chicken broth and thicken the gravy to the consistency of
a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix
well but gently and cook just long enough to heat them through. Correct the
seasonings if needed and serve at once.

NOTES : Main Course

See also:
Previous recipe Gourmet Chicken Spaghetti
Next recipe Gourmet Chiles Rellenos

Or try one of these recipes:
Chocolate Cherry Pie
Moussaka Casserole