1Setup & Prepare
About This Recipe
Mexican-style braised javelina in chile-vinegar adobo sauce—tangy, sweet, spicy comfort food.
Cultural Context
(145 words) Adobo—meat braised in vinegar, chiles, and spices—represents cooking style shared across Spanish-influenced cuisines with variations in Mexico, Philippines, and Spain. Mexican adobo features dried chiles, vinegar, and warm spices creating sweet-spicy-tangy sauce. Javelina's lean meat absorbs adobo's complex flavors beautifully during slow braising, emerging fork-tender with vibrant red color and deep flavor. This preparation has become popular throughout the Southwest where Mexican culinary traditions meet wild game hunting. The technique transforms tougher cuts into restaurant-quality dish through time and proper seasoning. Adobo javelina appears at celebrations and family gatherings, served with rice and tortillas. It represents successful culinary fusion—Old World technique applied to New World peccary with magnificent results. The dish proves traditional Mexican preparations can elevate wild game to gourmet status.
2Ingredients
Shopping List
3Cooking Instructions
- Toast chiles in dry skillet until fragrant, 1-2 minutes per side. Remove stems and seeds.
- Soak chiles in hot water for 20 minutes until softened. Drain.
- Blend chiles, water, vinegar, garlic, cumin, oregano, cinnamon, cloves, brown sugar, and salt until smooth paste.
- Season javelina chunks with salt. Heat oil in Dutch oven over high heat and brown meat in batches. Remove to plate.
- Add sliced onion to pot and cook until softened, 5 minutes.
- Return meat to pot and pour adobo sauce over. Add bay leaves and chicken stock.
- Bring to boil, then reduce to bare simmer. Cover and cook for 2½-3 hours until meat is fork-tender.
- Remove lid and simmer 15 minutes to thicken sauce slightly.
- Taste and adjust seasoning with salt, sugar, or vinegar as needed.
- Serve over white rice with warm tortillas and pickled jalapeños.
4Chef's Notes & Pairings
Chef's Notes
- Toasting dried chiles intensifies flavor—don't skip this step.
- The balance of vinegar, sugar, and chiles creates complex sweet-sour-spicy profile.
- Long braising is essential for tender meat and sauce development.
- Sauce should coat meat thickly but not be dry—add water if needed.
- Day-old adobo is even better as flavors meld overnight.
Wine Pairing
Mexican Dark Beer or Tempranillo – Negra Modelo complements sweet-spicy sauce, or try Spanish Tempranillo.
Nutrition Facts
(per serving) Calories: 395 | Protein: 44g | Fat: 16g | Carbohydrates: 20g | Iron: 5.8mg
