| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 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 |
T |
Olive oil |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
| 21 |
oz |
Chicken broth, two 10 1/2 oz |
|
|
cans |
| 1 |
|
Tomato, peeled seeded and |
|
|
chopped |
| 1 |
t |
Oregano flakes |
| 2 |
t |
Ground cumin |
| 1/4 |
t |
Ground allspice |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Garlic powder-Lawry's coarse |
|
|
gr. w/parsley or 3 large |
|
|
fresh cloves minced |
| 7 |
oz |
Canned diced green chiles |
|
|
Cornstarch |
|
|
Chicken broth |
| 7 |
oz |
Canned whole green chiles |
|
|
rinsed and sliced |
| 4 |
oz |
Oyster mushrooms, rinsed and |
|
|
sliced |
INSTRUCTIONS
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 Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on
Sep 8, 1998, converted by MM_Buster v2.0l.
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