Name: Gnocchi with Wild Boar Ragu
Ingredients: 3 lbs boneless boar shoulder (substitution suggestion: boneless pork shoulder); 3 large, dried ancho chilies; 2 poblano, seeded and chopped; 2 chipotles (from can of chipotles in adobo); ½ cup fresh cilantro, chopped; 1 ¼ cup red wine; ½ cup orange juice; ¼ cup red wine vinegar; 2 tsp cumin; 2 tsp dried oregano; 1 tsp ground cinnamon; 1 tsp kosher salt; 3 medium yellow onions, sliced; 1 cup golden raisins

Description

Upgrade your weeknight pasta dish.

Ingredients

Scale

3 lbs boneless boar shoulder (substitution suggestion: boneless pork shoulder)
3 large, dried ancho chilies
2 poblano, seeded and chopped
2 chipotles (from can of chipotles in adobo)
½ cup fresh cilantro, chopped
1 ¼ cup red wine
½ cup orange juice
¼ cup red wine vinegar
2 tsp cumin
2 tsp dried oregano
1 tsp ground cinnamon
1 tsp kosher salt
3 medium yellow onions, sliced
1 cup golden raisins

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Instructions

Place dried chilis in sauce pan, cover with water, bring to boil, remove from heat, and let stand for 30 minutes.
Drain water from chilis. Combine softened chilis, poblano peppers, chipotles, cilantro, red wine, orange juice, vinegar, cumin, oregano, cinnamon, and salt in a food processor or blender. Purée until smooth.
Place ½ of the onions and ½ of the golden raisins in the bottom of a 4 quart Dutch oven. Position the boar on top of the bed of onions and raisins. Season the boar with salt and pepper. Place remaining onions and raisins on top of the boar. Pour puree over the boar. Cover the pot and roast at 350’ until boar is tender.
Remove the boar from the pan and allow to cool slightly.
Shred the meat with a fork.
Pour the braising liquid into a food processor. Puree until smooth.
Combine the puree and the boar.
Serve atop fresh ricotta gnocchi or pasta of your choice.