Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

feral hog guisada




Source of Recipe


?


List of Ingredients





2 bell peppers
2 large onions
1 jar of mole
4 serrano peppers
1- 50 lb. feral hog
Salt
Fajita seasoning
Chili powder

Recipe



Start with a young feral hog diced up in 1/2 inch size. Using a wash pot or large 5 gal. pot, pour about 1 cup of Wesson oil in the pot. Dice up the bell peppers and onions. Fire up the pot. When the oil gets hot, place the diced bell peppers, serrano peppers and onions in the pot and lightly brown. Place the diced feral hog in the pot and add about 1 quart of water. With a large spoon, stir and cook for about one hour. Add salt, fajita seasoning and chili powder to your taste. Add the jar of mole and continue to stir to keep the meat from sticking. Add water as needed to have a gravy texture. Cook for an additional two hours until meat is tender. Serve with flour tortillas and pico de gallo sauce.