Ingredients
For the wild boar chop and marinade:
• 2 chops lightly salted
• 1 clove of garlic chopped
• 1 table spoon of chopped thyme
• 1 tea spoon of cumin
• 1 table spoon of chopped rosemary
• 1 lime
For the pumpkin seed pesto:
• 1 cup pumpkin seed
• 8 tomatillos
• ½ tea spoon oregano
• ½ tea spoon cumin
• 3 cloves of garlic
• ½ onion chopped
• 2 lemon juice
• 1 jalapeno without the seeds and veins
• ¼ cup of grape seed oil
• ¾ vegetable stock
• ¼ cup cilantro
For the wild boar chop & marinade:
1 Blend all the ingredients together to make a nice aromatic rub.
2 After the marinate is done add it to the wild boar and cover over night
3 Jefferson recommends a cast iron pan lightly oiled. Bring to a good heat then sear each side nicely.
4 Add the pipian sauce underneath and the wind boar on top. Accompanied with the seasonal vegetable of your choice
For the pumpkin seed pesto:
1 Heat the oil In a large skille/pan over medium heat. Once the oil is heated add the pumpkin seeds, garlic, cumin, onion, tomatillo.
2 Keep rotating the tomatillos till the get soft.
3 Bring the ingredients into a blender add the lemon jouice and cilantro blend till you get a good consistency.
Recipe courtesy of Jefferson Alvarez