Recipe /

Hawaii Wild Hog Chili with Pineapple and Sweet Potato

Hawaii cooking wants a wild game chili that feels rooted in the ground it came from. This version uses wild hog with the produce and pantry notes that already belong to Hawaii.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Servings: 4
  • Difficulty: Moderate

Ingredients

  • 2 pounds ground wild hog
  • 2 tablespoons neutral oil
  • 1 large onion, diced
  • 2 cups diced pineapple
  • 2 cups diced sweet potato
  • 3 garlic cloves, minced
  • 2 tablespoons chile powder
  • 1 teaspoon cumin
  • 1 can crushed tomatoes
  • 2 cups stock
  • Kosher salt and black pepper

Instructions

  1. Brown the wild hog in oil and remove it to a bowl.
  2. Cook the onion, pineapple, and sweet potato until the edges pick up color, then stir in the garlic and spices.
  3. Return the meat to the pot with tomatoes and stock and simmer until thick and settled.
  4. Season aggressively and serve with cornbread, rice, or a spoonful of sour cream.

Why It Works In Hawaii

This recipe is tied to Hawaii through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.