After whitetail deer, American wild boar are the most popular game animal in the United States. Wild boar or “feral hogs” exist in at least 39 states in this country and there are ample opportunities to hunt them. In most states there is no set season and tags are available over the counter. They make for some mighty tasty vittles as this recipe proves. This is a simple recipe with the sauce being store bought, but it comes out really well, so give it a whirl. You could kick it up with some diced jalapenos or hatch chilies if you like a spicier chile verde.


  • 2 ½ lbs wild boar meat cut into cubes
  • Kosher salt
  • Black Pepper
  • Flour
  • 4 tablespoons canola oil
  • 2 tablespoons butter
  • 2 brown onions diced
  • 6 cloves chopped garlic
  • 1 12 ounce beer
  • 5 7ounce cans salsa verde

Cut the meat into cubes. I like a larger cube of ¾ to 1 inch for a chunkier texture. Season the meat generously with salt and pepper and then dredge in flour. Heat the oil and butter in a heavy frying pan over medium high heat. Add the pork in small batches and brown well on all sides.

As the pork browns, transfer it to a large pot for cooking. You may have to add more oil and butter if the pan starts to dry out. When the meat is all browned, toss the onions into the pan and cook them over medium heat for about five minutes or until translucent. Add the garlic and cook another couple of minutes. Place this mixture in the pot as well and then return pan to heat. Toss about a ¼ cup of the beer into the frying pan and get all the brown bits off the bottom of the pan. This is called deglazing and contains a ton of great flavor. Add this to the pot. Add the cans of salsa verde to the mix and then about half of the beer. This is a good point to finish the rest of the beer yourself. Stir well and bring up to a boil. Reduce heat and simmer covered for 2-3 hours or until the meat is fork tender. Taste and add more salt and pepper as needed. Serve this baby with some shredded cheese, a sprinkling of cilantro and some fresh flour tortillas. I accompanied my dinner with a robust Zinfandel. There are a ton of great wine pairings and exceptional values on California Wine available at