Wild Boar Posole

Posted on 02. Nov, 2013 by in Family Dinners

Wild Boar Posoleroasting jalepenosroasted jalepenos and pasillasHominytomatillossearing wild boarseared wild boar backstrap


The overnight fusion of flavors makes this dish worth the wait. Typically I put the Posole together on a Friday night and serve the next night. I like to take out a portion before adding the meat for the vegetarians in my life. If Wild Boar is not in your world then go with a more traditional meat like a Boston Butt (shoulder cut from the pig).

  • 4T cumin
  • 2T ground coriander
  • 1/2T smoked paprika
  • 1/2T tumeric
  • 1T dry oregano
  • 1T garlic powder
  • 1T salt
  • large can hominy rinsed well
  • 6lbs fresh tomatillos remove outer paper, wash, quarter
  • 6 medium onions cut into large 1″ pieces
  • 6 pasillas roasted, skin and seed removed
  • 12 jalepenos roasted, skin and seed removed
  • 3 small bunches of cilantro, washed and chopped
  • 1/2c fresh lime juice
  • 2lbs of wild boar cut into 1″cubes

Brown onion in olive oil and cook for 20 minutes. Add spice mixture and stir well. Add tomatillos and saute for 10 till they begin to breakdown. Add 16 cups of water and hominy simmer 45 minutes. Add chopped roasted jalepenos and pasillas. Use a hand blender to slightly blend the base to give it thickness. Off heat and let sit overnight.

Take out a portion for a vegetarian version. Check for salt and add lime juice a little at a time and taste then add cilantro. Reheat gently.

Meat Version: Take the room temp boar cubes and pat dry with a paper towel. Toss with salt and pepper. Heat bacon drippings in a cast iron skillet on till very hot. Add boar pieces to pan taking care to leave a lot of room between pieces so they can brown. Turn pieces to brown each side and work in batches. Place browned pieces in a bowl and reserve the juices to add to the pot with the meat. If you use a pig shoulder cut it into large chunks and brown.  Add meat to Posole base (do not add lime juice or cilantro) with the juices and simmer for 45 minutes. Off heat and add lime juice and cilantro.

To serve top with mexican crema, fresh avocado and steamed tortillas.

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