Wild Boar Sausage And Goop

• Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
• Sea salt
• Cayenne pepper
• Paprika
• 3 tablespoons olive oil
• 2 Maui, Vidalia or other sweet onions, coarsely chopped
• 2 red bell peppers, seeded, sliced into thin rings
• 8 ounces okra, trimmed, cut crosswise in half
• 6 ounces portobello or other mushroom caps, coarsely chopped
• 1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)
• 1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings
• Tips from 1 bunch asparagus (optional)
• Mashed purple Peruvian potatoes seasoned with butter, salt and pepper

1. To make spice mix: grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika.
2. (To make a medium-hot mix, combine about 2 tablespoons each powdered anchos and moritas, 1 tablespoon each paprika and salt and 1/2 teaspoon each powdered habeneros and cayenne.)
3. Store in a saltshaker.
4. To make goop: heat the oil in a 4-quart dutch oven over medium-high heat and saute onions until translucent, about 10 minutes.
5. Stir in about 1 tablespoon spice mix and cook 1 minute.
6. Stir in bell peppers, okra, mushrooms and soybeans, cover and cook about 15 minutes, stirring occasionally.
7. Meanwhile, brown the sausage in a large nonstick skillet over medium heat, breaking up into small pieces with a wooden spoon.
8. Stir into the goop.
9. Cover and simmer about 40 minutes, stirring occasionally.
10. Season to taste.
11. Stir in asparagus, cover and cook about 5 minutes longer.
12. Serve with mashed potatoes.

anchos, salt, cayenne pepper, paprika, olive oil, sweet onions, red bell peppers, okra, portobello, soybeans, wildboar, purple

Taken from cooking.nytimes.com/recipes/9480 (may not work)