Get ready to spice up your mealtime routine with these 18 mouthwatering javalina recipes that boast bold and zesty Southwestern flavors. Whether you’re a seasoned hunter or just a lover of game meats, javalina is an underrated gem that deserves more attention in the kitchen. And what better way to showcase its rich flavor profile than by incorporating it into dishes that highlight the vibrant spices and chiles characteristic of the Southwest?
From slow-cooked stews to smoky glazes and spicy adobo sauces, these recipes will take you on a culinary journey through the heart of New Mexico, where javalina is a staple of traditional cuisine. With everything from tender carnitas tacos to hearty birria-style burritos, there’s something for every palate and cooking style in this collection.
Slow-Cooked Javalina Chile Verde
Slow-Cooked Javalina Chile Verde Recipe
Get ready to warm up with this hearty and flavorful slow-cooked chile verde recipe, perfect for a chilly evening or special occasion. This recipe combines tender javalina (wild boar) with rich and tangy green chile sauce.
Ingredients:
– 1 pound javalina stew meat
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add javalina, cumin, salt, and pepper. Cook until browned, about 5 minutes.
4. Add diced tomatoes with green chilies, chicken broth, and cilantro. Stir to combine.
5. Cover and slow-cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot over rice or with crusty bread.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Smoked Javalina Shoulder with Chipotle Glaze
Transform your taste buds with this bold and flavorful recipe that combines the richness of smoked javalina shoulder with a sweet and smoky chipotle glaze.
Ingredients:
– 2 lbs javelina shoulder, cut into 1-inch pieces
– 1 cup wood chips (hickory or apple)
– 1/4 cup brown sugar
– 2 tbsp chipotle peppers in adobo sauce
– 2 tbsp apple cider vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, chipotle peppers, and apple cider vinegar.
3. Rub the mixture all over the javelina shoulder pieces.
4. Place the shoulder in the smoker, fat side up.
5. Smoke for 8 hours or until tender and slightly charred.
6. Glaze the shoulder with the remaining adobo sauce during the last 30 minutes of smoking.
Cooking Time: 8 hours
Javalina Carnitas Tacos with Pickled Red Onions
Savor the rich flavors of slow-cooked pork and tangy pickled onions in these vibrant tacos, inspired by Mexico’s Jalisco region.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled Red Onions (recipe below)
– Chopped cilantro, for garnish
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/4 cup sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a Dutch oven or heavy pot, combine pork, lard or oil, orange juice, lime juice, garlic, oregano, salt, and pepper.
3. Cover and slow cook for 2-3 hours, or until the meat shreds easily with a fork.
4. Warm tortillas by wrapping them in foil and heating on the oven rack for 10 minutes.
5. Assemble tacos with carnitas, pickled red onions, and cilantro.
Cooking Time: 2-3 hours (slow cooker), 30 minutes (high heat) + assembly time
Grilled Javalina Kebabs with Pineapple Salsa
Savor the sweet and tangy flavors of the Pacific Islands with these easy-to-make grilled chicken kebabs, served with a fresh and zesty pineapple salsa.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– Fresh pineapple chunks (about 1 cup)
– Red onion, diced (about 1/2 cup)
– Cilantro leaves, chopped (about 1/4 cup)
– Lime juice (about 2 tbsp)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together brown sugar, soy sauce, olive oil, garlic powder, paprika, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes.
3. Thread chicken onto skewers. Grill for 8-10 minutes per side or until cooked through.
4. Meanwhile, mix pineapple chunks, red onion, and cilantro leaves in a bowl. Squeeze lime juice over the top.
5. Serve grilled kebabs with pineapple salsa.
Cooking Time: 20-25 minutes
Javalina Posole with Homemade Hominy
This traditional Latin American stew is a staple of Mexican cuisine, typically served at special occasions. In this recipe, we’ll guide you through making it from scratch, including cooking your own hominy for added flavor.
Ingredients:
– 1 pound pork shoulder, cut into large pieces
– 2 cups water
– 1 cup dried white or yellow corn kernels (for homemade hominy)
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– 2 cups chicken broth
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Rinse corn kernels and soak in water overnight. Drain and rinse again.
3. In a large pot, combine pork, onion, garlic, bell pepper, cumin, smoked paprika, salt, and black pepper. Cook over medium heat until browned.
4. Add chicken broth, diced tomatoes, and hominy to the pot. Bring to a boil, then cover and transfer to the oven. Simmer for 2 hours or until pork is tender.
5. Taste and adjust seasoning as needed. Garnish with cilantro leaves before serving.
Cooking Time: Approximately 2 hours and 15 minutes (including cooking time)
Javalina Meatballs in Spicy Adobo Sauce
Experience the bold flavors of Mexico with these tender meatballs smothered in a spicy adobo sauce, perfect for tacos or as an appetizer.
Ingredients:
– 1 pound ground javalina (or beef/pork blend)
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– Salt and pepper to taste
– 1 cup adobo sauce (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine ground javalina, breadcrumbs, egg, onion, garlic, chili powder, salt, and pepper. Mix well with hands until just combined.
3. Use your hands to shape into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While meatballs are cooking, heat adobo sauce in a large skillet over medium-high heat.
6. Remove meatballs from oven and add to the skillet with adobo sauce. Simmer for 5-7 minutes or until meatballs are coated in sauce.
7. Garnish with chopped cilantro and serve.
Cooking Time: 25-30 minutes
Bourbon-Braised Javalina Ribs
Bourbon-Braised Javalina Ribs Recipe
Get ready to fall in love with these tender and flavorful ribs, slow-cooked in a rich bourbon-infused braising liquid.
Ingredients:
– 2 pounds javalina (or pork) ribs
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup bourbon whiskey
– 1 cup beef broth
– 1 onion, sliced
– 2 cloves of garlic, minced
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Apply the spice mixture evenly to both sides of the ribs.
4. Place the ribs in a large Dutch oven or oven-safe pot with a lid. Add the sliced onion and minced garlic.
5. Pour in the bourbon whiskey and beef broth, making sure the ribs are covered.
6. Cover the pot with a lid and braise for 2-1/2 hours, or until the meat is tender and falling off the bone.
7. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Javalina Sausage and Poblano Breakfast Hash
Start your day off right with this spicy breakfast twist featuring juicy javalina sausage, roasted poblanos, and crispy potatoes. This hearty hash is perfect for a weekend brunch or a quick morning pick-me-up.
Ingredients:
– 1 lb javalina sausage, sliced
– 2 large poblanos, roasted and diced
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Preheat a large skillet or Dutch oven over medium-high heat.
2. Add the sliced javalina sausage and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the diced potatoes to the pan and cook for an additional 10-12 minutes, or until they are crispy and golden brown.
5. Stir in the roasted poblanos and cooked javalina sausage. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: approximately 20-25 minutes
Javalina Fajitas with Charred Peppers
Experience the bold flavors of Texas-Mex cuisine with this recipe that combines juicy javalina (wild boar) with charred peppers and crispy tortillas.
Ingredients:
– 1 lb javalina steak, sliced into thin strips
– 2 large bell peppers (any color), seeded and chopped
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together cumin, smoked paprika, salt, and pepper. Add javalina strips and toss to coat.
3. Grill javalina for 4-5 minutes per side, or until cooked through.
4. Meanwhile, char bell peppers by grilling them for 10-12 minutes, turning occasionally, until blistered and slightly softened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by slicing grilled javalina, adding sliced onion and charred bell peppers. Serve with warmed tortillas and lime wedges.
Cooking Time: 20-25 minutes
Javalina Birria Tacos with Consommé Dip
Experience the bold flavors of Mexico’s Jalisco region with these tender Javalina Birria Tacos, served with a rich and savory Consommé Dip.
Ingredients:
For the Birria:
– 1 pound javalina (or beef or pork), cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 cup consommé broth
– 1 tablespoon tomato paste
– 2 tablespoons lime juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Consommé Dip:
– 2 cups consommé broth
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, combine javalina (or beef/pork), onions, garlic, and jalapeño.
2. Pour in consommé broth, tomato paste, lime juice, and oregano. Bring to a boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
3. Assemble tacos by shredding the cooked javalina (or beef/pork) and placing it on warm tortillas.
4. Serve with Consommé Dip made by whisking together consommé broth, heavy cream, and melted butter.
Cook Time: 2-3 hours
Javalina Stuffed Poblanos with Queso Fresco
A flavorful twist on traditional stuffed peppers, this recipe combines the spicy kick of jalapeños with the creamy richness of queso fresco.
Ingredients:
– 4 large poblano peppers
– 2 jalapeños, seeded and chopped
– 1/2 cup cooked rice
– 1/4 cup crumbled queso fresco
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until skin is blistered.
3. Peel off the skin, remove seeds, and chop into large pieces.
4. In a bowl, mix together cooked rice, chopped jalapeños, and crumbled queso fresco.
5. Stuff each poblano pepper with the rice mixture, filling to the top.
6. Place stuffed peppers on a baking sheet and bake for 15-20 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Javalina Chorizo and Egg Breakfast Burritos
Get ready to wrap up your morning with these scrumptious breakfast burritos filled with spicy javalina chorizo, scrambled eggs, and creamy cheese. Perfect for a quick and satisfying breakfast on-the-go!
Ingredients:
– 1 lb javalina chorizo sausage
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 1/2 cup canned black beans, drained and rinsed
– 1 tablespoon olive oil
– 4 large flour tortillas
– Salt and pepper to taste
– Optional toppings: diced onions, chopped cilantro, sour cream
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Slice the javalina chorizo into thin strips and cook for 5-7 minutes, or until browned and crispy.
3. Scramble eggs in a separate bowl and set aside.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble burritos by adding cooked chorizo, scrambled eggs, black beans, and shredded cheese to the center of each tortilla.
6. Roll up tightly and serve with your choice of toppings.
Cooking Time: 15-20 minutes
Javalina Red Chile Enchiladas
This recipe combines the bold flavors of red chile peppers with tender chicken and crispy tortillas, making for a deliciously spicy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups red chile peppers, roasted and chopped
– 8-10 corn tortillas
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned and cooked through.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable for rolling.
4. To assemble enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto it, leaving a small border around edges. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
5. Pour roasted red chile peppers over the rolled tortillas and sprinkle with cumin. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and top with shredded cheese; return to oven and bake an additional 10-15 minutes, until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Javalina Green Chile Stew
A hearty and flavorful stew that combines tender javalina (peccary) meat with the bold flavors of New Mexico-style green chile. This recipe is perfect for a cold winter’s day or as a unique twist on traditional stews.
Ingredients:
– 1 lb javelina or pork shoulder, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup roasted green chile peppers, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
Instructions:
1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add javelina, cumin, paprika, salt, and pepper. Cook until browned, about 7-8 minutes.
4. Add green chile peppers, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 1 hour or until meat is tender.
5. Serve hot with crusty bread or cornbread.
Cooking Time: 1 hour
Javalina Chiles Rellenos with Tomatillo Sauce
Experience the rich flavors of New Mexico with this recipe featuring roasted jalapeño peppers stuffed with a savory mixture and served with a tangy tomatillo sauce.
Ingredients:
– 4 large jalapeño peppers
– 1/2 cup queso fresco, crumbled
– 1/2 cup cooked rice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– For the Tomatillo Sauce:
+ 2 large tomatillos, husked and rinsed
+ 1 onion, diced
+ 2 cloves garlic, minced
+ 1/4 cup chicken broth
+ 1 tablespoon lime juice
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast jalapeños for 10-12 minutes or until skin is blistered.
3. Stuff each pepper with queso fresco, rice, and cilantro mixture.
4. Drizzle peppers with olive oil and season with salt and pepper.
5. For the Tomatillo Sauce: Sauté tomatillos, onion, and garlic for 10-12 minutes or until tender. Add chicken broth and lime juice; simmer for 5 minutes. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Javalina Barbacoa-Style Tacos
Experience the bold flavors of Mexico with this recipe for Javalina Barbacoa-Style Tacos, slow-cooked to perfection and served with fresh tortillas, crunchy toppings, and a side of tangy slaw.
Ingredients:
– 2 pounds javalina (or beef brisket), cut into large chunks
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 corn tortillas
– Toppings: chopped cilantro, crumbled queso fresco, diced radishes
– Slaw: shredded red cabbage, lime juice, salt
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat olive oil over medium-high. Add onion and cook until browned, about 5 minutes.
3. Add garlic, jalapeño, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add javalina chunks and enough water to cover. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 2-1/2 hours or until tender.
6. Shred javalina with two forks and warm tortillas.
7. Assemble tacos with shredded javalina, toppings, and slaw.
Cooking Time: 2 hours 30 minutes
Javalina Molé with Dark Chocolate and Ancho Chiles
Experience the bold flavors of Mexico with this velvety mole sauce, infused with dark chocolate and ancho chilies. This sweet and spicy condiment is perfect for drizzling over grilled meats, vegetables, or as a dip.
Ingredients:
– 1/2 cup dark chocolate chips (70% cocoa)
– 1/4 cup ancho chili powder
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– Salt, to taste
– 1 cup chicken or vegetable broth
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk to combine; cook for 1 minute.
3. Gradually add the broth, whisking continuously; bring to a simmer.
4. Reduce heat to low and stir in the ancho chili powder, cinnamon, cumin, coriander, and salt.
5. Melt the dark chocolate chips into the sauce; stir until smooth.
6. Simmer for 5-7 minutes or until the sauce has thickened slightly.
Cooking Time: 10-12 minutes
Javalina Backstrap with Juniper Berry Rub
This recipe showcases the rich flavors of javalina backstrap paired with a bold juniper berry rub, perfect for a hearty and satisfying meal.
Ingredients:
– 1 javalina backstrap (6-8 oz), trimmed
– 2 tbsp juniper berry rub
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the juniper berry rub and 1 tsp salt.
3. Season the javalina backstrap with the juniper berry rub mixture, making sure to coat evenly.
4. Heat the olive oil in an oven-safe skillet over medium-high heat.
5. Sear the javalina backstrap for 2-3 minutes per side, or until browned.
6. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until cooked to desired doneness.
7. Let the javalina rest for 5 minutes before slicing and serving.
Cooking Time: 15-18 minutes
Summary
Get ready to ignite your taste buds with these 18 mouth-watering javalina recipes, each packed with bold Southwestern flavors. From slow-cooked chile verde to smoked shoulder with chipotle glaze, and from tacos to breakfast burritos, this collection has something for every palate. With a range of dishes like carnitas tacos, grilled kebabs, posole, meatballs in adobo sauce, braised ribs, and more, you’ll be exploring the rich flavors of the Southwest in no time. Whether you’re a seasoned cook or just looking to spice up your meals, these recipes are sure to become new favorites.
