Wild Boar Pozole

EQUIPMENT

• Stove Top

• Dutch Oven (or Large Pot)

• Blender

INGREDIENTS

• 2 Dried Ancho Peppers

• 2 Dried Guajillo Peppers

• 2 tablespoons avocado oil, Separated

• 2 pounds Wild Boar Shoulder, Cubed

• 1 White Onion, Diced

• 8 Cloves Garlic, Minced

• 6 Cups Chicken Stock

• 2 (15-ounce cans) Hominy, Drained and Rinsed

• 2 Bay Leaves

• 1 tbsp Ground Cumin

• 1 tbsp Dried Oregano

• Optional: Fresh Cilantro, Cotija Cheese, Diced Avocado, Lime Wedges, and/or Shredded Cabbage

INSTRUCTIONS

• Remove the seeds and stems from the peppers and roast them over an open flame for few seconds per side until fragrant.

• Transfer to a heat-safe mixing bowl and cover with boiling water. Let the chiles soak for about 30 minutes or until softened.

• Transfer the peppers into a blender, along with 2 cups of their soaking liquid, and puree until completely smooth. Set the sauce aside for later.

• Heat 1 tbsp oil in a large pot or Dutch Oven over medium-high heat. Brown the boar shoulder on all sides, then transfer the meat to a clean plate and set aside.

• Add 1 tbsp of oil to the same stockpot. Once oil is ready, add the diced onion, and sauté for 4-5 minutes until softened, stirring occasionally.

• Add the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently.

• Add in the chicken stock, hominy, bay leaves, cumin, oregano, browned meat, and the puréed chile sauce and stir to combine.

• Continue cooking until the soup reaches a simmer, then reduce heat to medium-low to maintain a very low simmer while covered, and cook for 1 1/2 to 2 hours, until the pork is tender and shreds easily.

• Once meat is tender, remove from pot and shred, then return the pork to the soup and stir to combine.

• Season to taste with salt and pepper.

• Serve hot, garnished with lots of your favorite toppings.

  Enjoy!