Wild Boar Chili Verde

http://www.diynetwork.com/diy/lc_entrees/article/0,2041,DIY_14002_2275001,00.html
Recipe courtesy Chef Scott Leysath. 

Ingredients: 

3 lbs. boar shoulder, cut into 1" chunks
3 Tbs. vegetable oil
4 to 5 cups chicken broth
8 minced garlic cloves
1 chopped green bell pepper
2 Anaheim peppers (you can substitute canned roasted chile peppers)
3 to 4 jalapeno peppers, seeded and diced
1 Tbs. dried oregano flakes
2 Tbs. chili powder
2 Tbs. ground cumin
2 cups fresh tomatillos, quartered
2 cups diced tomato
1 cup fresh cilantro, chopped
Salt and pepper to taste
Your favorite tortillas for rolling or dipping
Shredded lettuce for rolling or garnish
Shredded cheese for rolling or topping 

Preparation: 

In a large pot, heat 3 tablespoons vegetable oil over medium-high heat. Lightly salt and pepper 3 pounds of boar shoulder that has been cut into 1-inch chunks. Add boar to pot and brown, about 2 to 4 minutes. Add 1 large chopped yellow onion and cook 1 minute. Cover with chicken stock. Simmer until boar chunks have softened, about 45 to 50 minutes depending on the heat of your stove top. 

Drain excess juice from the boar and onions. Add back to pot and add 1 cup chicken broth,8 minced garlic cloves, 1 chopped green bell pepper, 2 Anaheim peppers, 3 to 4 seeded and diced jalapeno peppers, 1 tablespoon dried oregano flakes, 2 tablespoons chili powder, 2 tablespoons ground cumin, 1/2 cup more chicken stock, 2 cups fresh quartered tomatillos, and 2 cups diced tomatoes and cook for an additional 5 to 15 minutes. 

Just before chili is done, add 1 cup fresh chopped cilantro. To serve, grab your favorite tortilla and spoon some chili in the middle o