Exploring the gap between what we eat and where we get it.

Recipe of the Month: Wild Pig Chile Verde

Best with:

  • Feral pig backstrap
  • Cubed venison roast
  • Cubed pork rump roast
  • Anything, really...


This recipe is a go-to for my family, even if my 3-year-old complains about the spice a bit. We all have to deal with hardship in life. We love it because it’s simple and you can let it simmer all day without messing it up too bad—not to mention, you can use the leftovers for some pretty great enchiladas. 

Wild pig chile verde is also a great teacher. If you’re new to cooking wild game, it’s a great way to get used to the taste of wild game because the strong Mexican flavors will mask even the gamiest of old boars and it also serves a great introduction to cooking big chunks of meat. Long story short, if anyone’s ever told you that you can’t eat wild pigs, slide a plate of chile verde their way and they’ll be too busy eating to tell you why.


Ingredients: 

  • 2 poblano peppers, peeled and chopped
  • 2 Serrano or jalapeño peppers, peeled and chopped
  • 1 large white onion, chopped
  • 1 cup of cilantro, chopped
  • 6-12 tomatillos, halved or quartered depending on size
  • A few tablespoons of lime juice
  • 6 cloves of garlic
  • 2 teaspoons of onion powder
  • 2 teaspoons of Mexican oregano
  • 2 teaspoons of cumin
  • 1 pork ham or shoulder (venison, elk, or other game species work well too)
  • 2-3 cups of stock (chicken, pork, beef, or vegetable)


Steps: 

  • Heat your oven to 450 degrees and roast the peppers/tomatillos until blackened. You can also blacken them over an open flame. Put the peppers in a covered bowl or tupperware for 20 to 30 minutes to steam them. Once the skin loosens, peel them. 
  • Cut your meat into one-inch cubes and brown them in a large pot (dutch oven is ideal) with a few tablespoons of olive oil or butter. Remove them and set aside.
  • Sauté the onions and garlic with butter or olive oil in the same pot until translucent.
  • Meanwhile, put peppers, tomatillos, cilantro, salt, pepper, cumin, onion powder, and juice of 1 lime in a blender and blend until smooth.
  • Add the sauce, oregano, and meat to the dutch oven and add stock until meat is covered, add some salt and pepper.
  • Bring to a simmer and let it cook partially covered for 2-6 hours, depending on the size and toughness of your meat. Hog ham will take a full 6 hours, while cubed venison backstrap will take 2 hours. You may need to add stock as it reduces. 
  • If you want, you can add diced potatoes toward the end. It’s pretty good, but not necessary.
  • Once the meat is fork-tender, you’re good to go. Salt to taste and enjoy with homemade pinto beans and tortillas. 
  • Tip: If I’m using a cut with bones, cube the meat off of the bone and then saw the bones into manageable chunks (2-4 inches) and cook them in the pot. The marrow will make for a richer, tastier dish.
  • Tip: If you’re pressed for time or need to be away from the kitchen, you can get away with using a crock pot. In this case, I recommend browning and slow cooking the whole chunk of meat. Just prep the chili verde sauce the night before and dump everything in first thing in the morning.   

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