One of my biggest missions in writing this blog has been to share with hunters that no wild game meat should ever be wasted. Cook-all-day venison, elk, nilgai, or pork uses the tough and sinewy bits that most hunters either grind up or just toss out.
Every year, I cook up about 20-40 lbs. of shank, shoulder, neck, and rib meat that I bag up in one-pound, carefully labeled packages. I also pour the rich, priceless meat broth into bags or jars to use in recipes. This liquid is like gold to a recipe. You have to pay top dollar for this stuff in gourmet food shops. I use my packages of cooked meat and homemade broths in an ever-increasing number of fast, easy, satisfying, and healthy recipes.
Here is one more recipe that can be prepared in a pinch, like on a Monday evening when it’s just too damned hard to get your act together. Or when it’s cold out and you discover that you’re gonna have a few extra people for dinner (an hour before they’re scheduled to arrive). With little effort, you can thaw out a package of cook-all-day pork, grab some of this miracle in a jar and a few other ingredients, don your super-hero cape and impress the hell out of your appreciative family. Go for it!
Cookwell & Company’s Green Chile Stew is readily available at a Texas grocer, HEB. It can also be purchased online. Its bold flavor and chunky texture compliment the mild flavor of my cook-all-day wild pork. I purchase several jars when they go on sale to keep in the pantry. If we ever move into an area that doesn’t have an HEB, I’ll order it by the case.
Wild Pork Green Chile Stew
1 lb. cooked-all-day wild pork, chopped (Fatty bits make it even better!)
1 jar of Cookwell & Company’s Green Chile Stew, 32 oz.
1cup of cooking broth from the meat or stock depending how soupy you want it
1 ear of roasted corn kernels (or 3/4 cup canned corn, drained)
1 tsp. comino (cumin)
a plop of sour cream or plain Greek yogurt for the top, if ya want
grated cheddar cheese, sliced avocado, cilantro or whatever you like as a garnish
1.In a dutch oven, combine pork, contents of jar, cooking juices or stock. and comino.
2.If using roasted corn, cut it from the cob and add to stew and simmer. Or add canned corn. Canned corn can be spread out on a cookie sheet and roasted under the broiler, as well. Just toss it around a bit as it browns. Before using in a recipe, remove any kernels that might have burned.
4.Add a plop of sour cream or plain Greek yogurt. Add a sprinkling of grated cheese. Serve with crusty bread.
Tuh Duh! Too easy not to love!