This wild boar adobo recipe is one of my family’s favorite weeknight meals. It’s easy to make and versatile in how you can serve it. Most people automatically think of Filipino cuisine when they hear the word adobo.
But this is a delicious chili-based Latin American-inspired adobo with a long, rich history with techniques and flavors from Native Americans, Latin Americans, and Spaniards. This dish is best served with white rice or stewed potatoes. However, this time, I served it with roasted acorn squash to add sweetness and celebrate the fall season.
Looking for other wild game recipes? These are a few of my favorites:
My Favorite Smoked Venison Backstrap
Cajun Catfish Courtbouillon
The Best Venison Breakfast Sausage
Lastly, if you make this wild hog adobo recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
WILD BOAR ADOBO
Ingredients
For The Pork
- 3 1/2 pounds boneless wild boar shoulder cut into 2 1/2 inch cubes
- 1 teaspoon kosher salt
- for the adobo
- 6 guajillo chiles stemmed and seeded
- 1 head of garlic cloves peeled
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon preferably Mexican Canela
- 1/2 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon achiote paste optional
- 1 teaspoon ground allspice
- 3 tablespoons raw apple cider vinegar
For Cooking
- 2 tablespoons corn oil olive oil or lard
- 2 red onions sliced about 1/4 inch thick
- 4 cups of light chicken stock pork stock or water
Instructions
- Put the pork in a large non-reactive bowl and toss it well with the salt and set it to the side
- Remove the stems and seeds from the peppers. Place the cleaned peppers in a small pot and cover with about 3 inches of water. Bring the peppers to a simmer and cook for about 10 minutes. The peppers should be tender and plump. Drain the peppers
- In a blender or food processor add the cooked peppers and all of the ingredients for the adobo. Puree into a smooth thick paste. If you need, add a splash of water to the mixture if its too thick. Add the puree to the bowl of pork cubes and mix well. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Wipe off as much adobo as possible from the pork, while reserving the adobo for cooking. Place a heavy bottomed pot over medium heat and add the oil. When the oil is nice and hot (it should be shimmering), add the pork and cook until it is nicely browned on all sides (about 7-10 minutes). Add the reserved adobo, stock and onions. Cover the pot, reduce the heat to medium low and simmer for about 1.5 hours or until the meat is tender enough to easily shred and the liquid has reduced by half. Check for taste and season with salt, pepper and vinegar if needed.
NOTES
- Soften the chiles first. Simmer the guajillos until tender and plump, then blend the adobo so the sauce turns smooth instead of gritty.
- Marinate the meat briefly. Coat the boar in the adobo and refrigerate it for 2 to 4 hours. That is enough time to season the meat without turning this into an all-day project.
- Wipe off excess adobo. Before browning, remove as much marinade as you can and save it for the pot. This helps the meat brown rather than steam or scorch.
- Brown the boar well. Cook it in hot oil until it is nicely browned on all sides, about 7 to 10 minutes. That browning does much of the heavy lifting in the finished flavor.
- Simmer until it shreds. Add the reserved adobo, onions, and stock, then cook covered over medium-low heat for about 1 1/2 hours, or until the meat is tender enough to pull apart easily and the liquid has reduced by about half.
- Season at the end. Taste the finished pot and adjust with salt, black pepper, or a little more vinegar if needed.
- Use good vinegar here. Apple cider vinegar is one of the main flavors in the dish, so it is worth using a good one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
