After our Chaparral WMA hunt, I wanted to try a new recipe in the Instant Pot for the little wild boar I shot. Enter an easy chile verde, or green chili, recipe that used the whole hog. This is a fun way to catch and cook. Spoiler alert – it’s delicious!
Chaparral WMA Javelina Hunt video –
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Recipe
(this is half of what I used in the video)
2 – 2.5 Pounds cubed wild pork
2 – 3 cloves garlic diced
1/2 White onion diced finely
2 28-ounce cans green chile enchilada sauce
1 16-ounce jar salsa verde, green salsa
1 14.5-ounce can diced tomatoes with green chiles
Olive oil
Salt to taste
2 Tbsp Corn starch
Set Instant Pot to sauté. Once heated, add onions and salt and sauté until translucent. Add garlic and sauté for 30 seconds. Add the pork and mix. Pour in the enchilada sauce, green salsa, and diced tomatoes, and stir thoroughly. Close the Instant Pot lid and ensure all is sealed well. Set the Instant Pot to Manual on high for 45 minutes. After cooking is finished, release pressure, remove the lid and set the Instant Pot to sauté to maintain a boil. Add corn starch and stir. Turn off Instant Pot and let sit for 5 minutes to thicken. Serve with your choice of garnishes.
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Kitchen Tools:
8 Quart Instant Pot –
Henkels 7″ Santoku Knife –
Video Equipment:
Canon EOS M50 –
Rode VideoMic GO Light Weight On-Camera Microphone-
Edited with iMovie