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INGREDIENTS
3 pounds boneless boar shoulder (can substitute pork shoulder)
3 large dried ancho chilies
1 medium (seeded) banana pepper
1 ¼ cup red wine
½ cup orange juice
¼ cup red wine vinegar
2 cloves chopped garlic
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 yellow onions (sliced)
1/3 cup golden raisins

PROCEDURE
Place dried chilies in sauce pan, cover with water, bring to boil, remove from heart, and let stand for 1 hour .

Place softened chilies, banana pepper, orange juice, vinegar, garlic, spices & salt in a blender or food processor and puree.

Place half of the onions & golden raisins on the bottom of a roasting pan. Place the boar on top of the onions.

Salt and pepper the meat. Place remaining onions & raisins on top of the meat. Pour the puree over the top of the meat. Cover the roasting pan tightly and cook 3 to 4 hours at 350 until boar is tender to the touch.

Remove meat from the pan and let cool (slightly) shred the meat with a fork or fingers

Pour the juices from the roasting pan into a blender or food processor and puree till smooth. Add the boar to the puree and reheat on low.

Serve with potato gnocchi or fresh pasta.

ingredients(s): ancho chilies, boar,

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