Wild Hog Adovada - Andrew Zimmern

Ingredients

• 4 tablespoons canola oil
• 3 pounds boneless wild hog shoulder or leg, cut into 2-inch pieces
• 5 dried ancho chiles
• 5 dried pasilla chiles
• 3 dried chipotle chiles
• 2 large onions, chopped
• 8 cloves garlic, halved
• 1 tablespoon oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 tablespoons ancho chile powder
• 6 cups chicken broth
• 1/2 cup chopped dried unsulphured apricots
• 1/4 cup cider vinegar
• 1 cup fresh squeezed orange juice
• 2 bay leaves
• Charred tomatillo salsa, for serving ( recipe )
• Cilantro-lime rice, for serving (recipe below)
• Optional sides: Guacamole, minced onions, cilantro sprigs, lime wedges, grated Cotija cheese, pickled jalapenos, and warm tortillas
• 3 tablespoons vegetable oil
• 1 onion, minced
• 3 cups chicken broth
• 2 cups long-grain white rice
• 3 tablespoons freshly squeezed lime juice
• 1 cup frozen peas, defrosted
• 1 cup minced cilantro
• 1/3 cup julienned fresh mint