Instant Pot Wild Boar Shoulder Enchilada Casserole

By: Sam Kohler

Ingredients

Servings: 12 Pieces

Instant Pot Wild Boar Shoulder

• 1 Gamekeeper Butchery Wild Boar Shoulder; Cut into 2 in. Pieces
• 1 Large White Onion; Diced
• 2 Cups of Chicken Bone Broth
• 2-3 Tbsp. Black Pepper
• 2-3 Tbsp. Garlic Powder
• 1 Tbsp. Sea Salt
• 2 Tbsp. Olive Oil

Salsa Verde Enchilada Sauce

• 12 Tomatillos
• 2 Jalapeño Peppers; Halved & Deseeded
• 3 Serrano Peppers; Halved & Deseeded
• 2 Poblano Peppers; Halved & Deseeded
• 6 Cloves of Garlic
• 1 Bunch of Green Onion
• 1/2 Large White Onion
• 8 oz. Hatch Green Chiles; Diced
• 1 Bunch of Cilantro
• 3 Tbsp. Olive Oil
• 1 1/2 Tbsp. Chicken Bouillon
• 1 Cup of Wild Boar Shoulder Broth

Enchilada Casserole

• 24 Corn Tortillas
• 10-12 oz. Quesadilla Cheese, Shredded
• 10 oz. Cojita Cheese, Crumbled
• 1 Bunch of Cilantro; Finely Chopped

Instructions

Instant Pot Wild Boar Shoulder

1. Begin by taking your wild boar shoulder and cutting it into 2 in. chunks and setting it in a bowl.
2. Take your black pepper, garlic powder, and salt and mix them in a small dish before pouring it over your wild boar shoulder pieces. Make sure to mix the wild boar shoulder pieces with the seasoning thoroughly so that all the pieces have a good coating of the seasoning on them.
3. Next, take your instant pot and set it on “Sauté” mode and add the olive oil to the pot.
4. Once the pot is hot and the olive oil begins to shimmer, take your wild boar chunks and place them in the pot for ~2-3 minutes a side to get a nice browning on the chunks. Once the chunks have a nice browning, take them and set them in a bowl to the side.
5. Once all the wild boar shoulder chunks are browned, take the diced onion and add that to the pot. As the onions begin to reduce add ~1/2 of the chicken bone broth to the pot to finish deglazing the pot and adding flavor to the onions.
6. After ~5-8 minutes, add the wild boar shoulder pieces back to the pot and add the rest of your bone broth to the instant pot.
7. Set the instant pot to “HIGH” setting for pressure cooking and let the meat cook for 90 minutes.
8. After the 90 minutes go by you can either quickly depressurize the instant pot or do a gradual release. Either way, I like to let the meat sit in the broth for 20-25 minutes after the depressurizing occurs so that the meat absorbs the moisture of the broth.
9. When you are ready to remove the meat, I found using a wire strainer works best in separating the meat/onions from the broth. Do remember to save a cup of the broth for the enchilada sauce and then set the meat aside in a bowl.

Salsa Verde Enchilada Sauce

1. Begin to prepare the salsa by setting your oven temperature to 415 Fahrenheit.
2. As the oven begins to heat up, take this time to prep and deseed all your vegetables before we begin cooking. I deseed all my peppers and find that the salsa has a nice, light heat level that everyone can eat and enjoy. If you would like a medium-hot salsa I recommend leaving some jalapeño seeds in the peppers before roasting and if you would like a really hot salsa you can leave serrano seeds in as well, but of coarse this is all based on your heat preference and how hot you would like the enchiladas to be.
3. Take your Tomatillos, Jalapeños, Serranos, Poblanos, Garlic, White Onion, Green Onion, and Hatch Chile Peppers and add them to a large baking dish.
4. Pour your olive oil and chicken bouillon over the vegetables and then mix them by hand thoroughly so that all vegetables are covered with olive oil and chicken bouillon.
5. Once the oven has reached 415 Degrees Fahrenheit, roast the vegetables in the oven for 45 minutes.
6. Once the vegetables are done cooking, add them and all of their drippings from the baking dish to a blender along with a bunch of cilantro leaves.
7. Blend the vegetable and liquid mixture to a puree/soup consistency so that there are no visible chunks or cilantro leaves visible. The finer the sauce the better the outcome for this recipe.
8. Once the salsa puree is complete, pour the liquid into a deep pot and mix in your 1 cup of left over wild boar broth and heat it on medium-low so that the sauce maintains its heat.

Enchilada Casserole Assemblage

1. Set the oven to 315 degrees Fahrenheit.
2. To begin assemblage, start by taking a casserole dish or deep-set baking pan and spreading a thin layer of enchilada sauce on the bottom of the pan.
3. Next, dip your tortillas in the enchilada sauce and then lay them on the pan to form a bottom layer. For the dipping of tortillas in the enchilada sauce, I filled a separate plate with the enchilada sauce to make this process easier.
4. Next, take your pulled wild boar shoulder and spread the meat over the tortilla layer.
5. Follow the meat with shredded quesadilla cheese as the next layer of the enchilada casserole.
6. Repeat Steps 2-4 until the desired amount of layers are reached. For my enchilada casserole, I made three layers with a final layer of dipped tortillas with quesadilla cheese on top.
7. Put the final enchiladas in the oven for 15 minutes.
8. Once the enchilada casserole is done, remove the dish from the oven and top it with some chopped cilantro and crumbled Cojita cheese and enjoy!