Originally Posted by ivanjunge
pulled-javelina green chile.
Recipe for 2 lbs. of Javelina:
Game taste removal:
In the refrigerator soak the meat in a salt water brine for 1 day. Drain. Soak the meat in a sugar water brine for 1 day. Drain. Soak the meat in a salt water brine for another day. Drain. At this point the water no longer turns red, just light pink.
Marinade javelina for a day in:
Soy sauce, sugar, molasses, vinegar, a little water, chopped garlic, 5 drops of liquid smoke, cumin powder.
Add javelina and marinade to crock pot. Add some water to cover the meat. Cook on low for 10 hours. Take meat out. Take 3/4 of the remaining juice out, leaving 1/4 in the crock pot. You don't want it to be too sugary/salty/spicey. Add this in later to taste for more flavor.
On the grill fire-roast 2 large poblanos, 3 anchos, (jalepeños if you want... I was not going too hot. I also de-seeded the peppers). Let cool. Peel the black skin off. Chop into bite sized pieces.
Dice a yellow onion. Sauté it in oil on the stove. Pre-Mix a little water and arrowroot (or flour) and mix it in while on the heat to make a thick sauce.
Pull the large pieces of javelina apart with a fork making bite sized pieces.
Add to the crock pot: the javelina, the onion mixture, 12 ounces pureed tomatillos (I went with the canned version because the ones in the store looked terrible), the chopped peppers, chopped cilantro to taste, a little bit of chicken bullion and some water.
Stir and cook in crock pot until heated thoroughly.
It's really good!