By Tiffany Haugen

Wild pig is one of our family’s favorite game animals come dinnertime. Because hog meat is mild, it easily takes on the flavors it’s cooked in; thus, it can easily be prepared in many ways. Known also as nopalitos and pork, this unique dish is a great way to introduce your family to something new. The nopalitos, or prickly pear cactus (paddles), can be found in specialty food stores and many grocery stores.
1 pound wild pig, cubed
1½ cups nopalitos, sliced bite-sized
2 tablespoons canola oil
½ cup onion, chopped
6 cloves garlic, minced
1 14½-ounce can diced tomatoes
1 cup corn
1 teaspoon dried oregano
½ teaspoon chili powder
In a large pot, boil wild pig and nopalitos with enough water to cover for 15 to 20 minutes. Drain and set aside. In the same pot, heat oil and sauté onions until tender. Add garlic and sauté one to two more minutes. Add wild boar and nopalitos to the large pot. Add all other ingredients and gently stir. Cover and simmer 20 to 30 minutes, or Nopalitos and Porkuntil the meat is tender. Remove lid and simmer to desired thickness. Serve with corn chips or warm tortillas. To make this
dish in the slow cooker, brown meat with onions and garlic, add remaining ingredients and cook on low four to five hours, or until wild boar is tender.
Editor’s note: For signed copies of Scott and Tiffany Haugen’s popular
cookbook, Cooking Big Game, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or order online at scotthaugen. com. This book offers more than 100 great recipes.