Well-known wild game chef Hank Shaw butchers and prepares an Arizona javelina in a delicious, chunky Mexican stew. There are two kinds of pozole, or Mexican stew: red and green. Hank Shaw says the green (verde) pozole goes best with lighter-colored meats like javelina or pork. First, Shaw shows you how to slice up a
The post Hank Shaw Makes His Javelina Pozole Verde for Randy Newberg appeared first on Wide Open Spaces.
