Ingredients

·    1/2 lb ground wild boar

·    1 1/2 lbs wild boar shoulder, cut into 1/2-inch dice

·    Kosher or Sea salt

·    Freshly ground black pepper

·    1 white onion, chopped

·    4 cloves fresh garlic, minced

·    3  Poblano peppers, diced

·    ½ tsp of WildCheff Chipotle Flakes

·    ¼ C of WildCheff Tex/Mex Blend

·    2 tsp ground cumin

·    1 tsp of smoked paprika

·    2 T of olive oil

·    1 - 12 oz bottle dark beer (ale. lager or something like a Guinness)

·    1 1/2 lbs tomatillos, husked and coarsely chopped

·    1 Can of roasted tomatoes

·    1 C of organic chicken broth

·    2 - 14.5 oz cans pinto beans, drained

·    Juice of 1/2 fresh lime

·    Chopped red onions, for garnish

·    Sour cream, for garnish

·    Chopped cilantro, for garnish

Instructions: Heat 1 tablespoon of the olive oil in a large Dutch oven or stockpot over medium-high heat. Season the wild boar meat (shoulder and ground), with salt and pepper. Brown in two batches for about 3-4 minutes, remove and set aside.

Add remaining tablespoon olive oil to the pot, turn heat to medium, and add onions and garlic. Sauté for approximately 5 minutes until onions have softened slightly. Add poblano and Chipotle Flakes, and continue to cook for another 3-5 minutes. Put meat back into the pot, and add 1 teaspoon of salt, 1/2 teaspoon of pepper, the Tex/Mex Blend, cumin, and smoked paprika, stirring until the spices are evenly distributed. Pour in the beer to deglaze the pot, scraping up any browned bits on the bottom.  

Add tomatillos, roasted tomatoes and chicken broth, and bring to a simmer. Cook for about 45 minutes, stirring occasionally. Add the pinto beans and continue to cook for another 30-45 minutes, stirring occasionally. Stir in the lime juice, and season to taste with salt and pepper.

Serve with chopped red onions, sour cream and chopped cilantro.

Serves 6-8

Per serving: 423 calories, 27 g protein, 27 g carbohydrate, 22 g fat (7 g saturated), 71 mg cholesterol, 705 mg sodium, 8 g fiber.