| | STEP ONE |
| 1 1/4 | lb | Boneless shoulder of wild boar; cut in 1 inch cubes |
| 1 1/4 | lb | Boneless loin of wild boar; cut in 1 inch cubes |
| 1 | tb | Olive oil |
| | STEP TWO |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 21 | oz | Chicken broth; two 10 1/2 oz cans |
| 1 | lg | Tomato; peeled, seeded and chopped |
| 1 | ts | Oregano flakes |
| 2 | ts | Ground cumin |
| 1/4 | ts | Ground allspice |
| 1 | lg | Onion; chopped |
| 1/2 | ts | Garlic powder-Lawry's coarse gr. w/parsley; or 3 large fresh cloves minced |
| 7 | oz | Canned diced green chiles |
| | STEP THREE |
| | Cornstarch |
| | Chicken broth |
| 7 | oz | Canned whole green chiles; rinsed, and sliced |
| 4 | oz | Oyster mushrooms; rinsed and sliced |
