02-03-2004, 11:45 PM
[size 2][font "Arial"]Serves 6 [/font][/size]
Ingredients: [ul] [li]3 pounds boneless roast boar from the leg or shoulder [li]3 large dried California or New Mexico chilies [li]2 teaspoons seeded, minced fresh serrano chilies [li]1-1/4 cups dry red wine [li]1/2 cup fresh orange juice [li]1/4 cup red wine vinegar [li]4 tablespoons chopped garlic [li]2 tablespoons ground cumin [li]2 teaspoons dried oregano [li]1 teaspoon ground cinnamon [li]1 teaspoon salt [li]2 ponds onions, peeled and thinly sliced [li]1/3 cup golden raisins [/li][/ul]
Directions: [ol] [li]Trim all excess fat and sinew from roast. [li]Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover. Bring to a boil, then remove from heat and allow to sit for one hour. Drain. [li]Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth. [li]Scatter half the onion and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast. [li]Cover tightly and bake in a preheated 350ºF oven until boar is very tender, 3 to 4 hours. [/li][/ol]
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Ingredients: [ul] [li]3 pounds boneless roast boar from the leg or shoulder [li]3 large dried California or New Mexico chilies [li]2 teaspoons seeded, minced fresh serrano chilies [li]1-1/4 cups dry red wine [li]1/2 cup fresh orange juice [li]1/4 cup red wine vinegar [li]4 tablespoons chopped garlic [li]2 tablespoons ground cumin [li]2 teaspoons dried oregano [li]1 teaspoon ground cinnamon [li]1 teaspoon salt [li]2 ponds onions, peeled and thinly sliced [li]1/3 cup golden raisins [/li][/ul]
Directions: [ol] [li]Trim all excess fat and sinew from roast. [li]Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover. Bring to a boil, then remove from heat and allow to sit for one hour. Drain. [li]Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth. [li]Scatter half the onion and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast. [li]Cover tightly and bake in a preheated 350ºF oven until boar is very tender, 3 to 4 hours. [/li][/ol]
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