Dateline: January 15, 2021 Boar Chili Colorado

I had a box of goodies delivered from D'Artagnan Thursday, and one of the packages of boar meat had defrosted a bit, so I took it out and decided on making Boar chili, but not my usual Chili Verde, but a Chili Colorado.  I found a good recipe from Hank Shaw on his website and decided to use it. 

I did soak and blitz the dried peppers and then strain them.  It does make a very silky sauce which was lovely.  I had a pot of chicken stock going, so no worries on that end, and everything else was in the pantry.

The richness of the red does not come through in this photo, it was a deep maroon/red.  The boar softened nicely, which I was a bit concerned about, as it was soooo lean.

How does one eat chili colorado?  As tacos, of course.  I made crema from yogurt, salt, and lime juice, chopped some red onion and had some string cheese that I shredded for the final piece de resistance.

The tacos were wonderful, albeit, a bit messy, but that is what napkins are for!

What would I do differently?  It was very mild, which is ok, but next time I will not hold back on spicier dried peppers, maybe some chili arbol or habaneros.