Paleo wild boar pozole

Posted on April 24, 2012

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Pozole is a Mexican comfort food similar to chili.  It is traditionally made with hominy which isn’t paleo, so I substituted hearts of palm which actually have a similar mild, sweet flavor.  I also used wild boar stew meat rather than the more traditional pork shoulder.  This gave the stew a bit more flavor and eliminated the step of cutting up the shoulder.  This version isn’t very spicy since my fiance prefers milder flavors, but feel free to kick up the heat by adding some jalapeno or other Mexican chili.

5 lbs wild boar stew meat

2 large onions finely chopped

6-8 cloves garlic finely chopped

2 tsp Mexican oregano

2 Tbsp chili powder

2 Tbsp cumin

1 Tbsp sea salt

1 tsp cayenne

6 ancho chilis stems and seeds removed

1/2 cup chopped cilantro

1 can hearts of palm

4 1/2 cups water

Heat some olive or avocado oil in a large, heavy stock pot and add onions cooking until translucent.  Add garlic and cook about 2-3 minutes.  Add spices (except anchos) and pork stirring to coat the pork with spice and onion mixture.  Let pork brown 5-10 minutes.  Meanwhile heat about 2 cups water in a small pot and add anchos.  Remove pot from heat and let chilis steep until soft 5-10 minutes.  Place chilis and some of the water in a blender and puree until a smooth paste forms.  Once pork is browned add the 4 1/2 cups water and chili paste.  Bring to a simmer, and let cook stirring, and skimming fat if necessary for about 2 hours until pork is very tender and flavors have melded.  Add cilantro and hearts of palm and cook another 15-20 minutes.  Serve stew with plenty of lime and any other garnishes you like such as avocado, jalapeno, toasted pumpkin seeds or radishes.  Enjoy!

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