This Los Angeles Times story from Sunday begins the chronicles of their trip. Visit their Facebook page at Mammoth Medical Missions, Inc. for more of the story and to donate to their future efforts.
The crew should be back on American soil any minute and we are grateful for their safe return.
Looking for a delicious way to keep warm this autumn? Take the Taste of Mammoth home with you and enjoy alpine cuisine with your friends!
Campo Wild Boar Chili
Prep Time: 90 Minutes
Yield: 18 servings
What you'll need:
4 lbs wild boar leg ground
2 lbs pork shoulder ground
2 carrots peeled
½ head of celery
6 cloves garlic
16 oz canned tomato
1 can chipotle chile in adobo
2 tbsp ancho chile powder
4 cups chicken stock
1 tsp cayenne chile powder
6 oz pinto bean
6 oz kidney beans
Salt and pepper to taste
How to prepare the Wild Boar Chili:
1.Take your carrots, onions, celery, and garlic, and puree in a blender
2.Add the pureed mixture to your stock pot and cook out all the water
3.Add your ground meats into the stock pot, stirring frequently to avoid large clumps
4.Puree in a blender the canned tomato and add to the pot
5.Add enough chicken stock to find your desired consistency
6.Add the pinto and kidney beans
7.Season the mixture with Ancho Powder and Cayenne pepper
8.Puree the chipotles in adobo and add to the mixture
9.Finally season with Salt and pepper
Avocado Lime Crema
What you'll need:
1 bunch cilantro
½ cup heavy cream
Salt and pepper
How to prepare the Avocado Lime Crema
1.In a blender combine the Avocados, Lime juice, cilantro, and heavy cream. If the mixture needs more cream to help move the blades feel free to add more for your desired consistency.
2.Season with salt and pepper.
3.Enjoy your Hard work!
10001 Minaret Road Mammoth Lakes, CA 93546
Mammoth Mountain not only claims top honors from ski and snowboard magazines, it’s also home to the highest lift-served peak in California, some of the most-varied terrain in the country, 300 days of sunshine and the most consistent snowfall in the state.