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Ingredientes
- 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 Tbsp. Extra virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 21 ounce Chicken broth, two 10 1/2 ounce cans
- 1 lrg Tomato, peeled, seeded and minced
- 1 tsp Oregano flakes
- 2 tsp Grnd cumin
- 1/4 tsp Grnd allspice
- 1 lrg Onion, minced
- 1/2 tsp Garlic pwdr-Lawry's coarse gr. w/parsley, or possibly 3 large fresh cloves chopped
- 7 ounce Canned diced green chiles Cornstarch Chicken broth
- 7 ounce Canned whole green chiles, rinsed, and sliced
- 4 ounce Oyster mushrooms, rinsed and sliced
Direcciones
- In small batches saute/fry the meat in the extra virgin olive oil till all the liquid is gone and the meat is lightly browned. Pour off any excess grease. Add in 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 till the meat is tender. About 1 hour. If necessary add in more chicken broth or possibly water. Mix the corn starch with the reserved chicken broth and thicken the gravy to the consistency of a light smooth gravy. Add in the sliced green chiles and oyster mushrooms, mix well but gently and cook just long sufficient to heat them through. Correct the seasonings if needed and serve at once.
- NOTES : Main Course
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 18 | 41% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 366mg | 15% |
| Potassium 229mg | 7% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.42g | 1% |
| Protein 1.84g | 3% |
