Are you ready to spice up your cooking routine? Look no further! Javalina, also known as peccary, is a flavorful and lean protein that’s perfect for adventurous cooks. With its rich, meaty flavor and versatility in the kitchen, it’s no wonder why javalina has become a favorite among foodies and chefs alike. In this article, we’ll explore 18 spicy javalina recipes that will take your taste buds on a wild ride. From slow-cooked chilies to grilled steaks and everything in between, these recipes are sure to satisfy even the most discerning palate.
Whether you’re a seasoned cook or just starting out, these spicy javalina recipes are the perfect way to add some excitement to your mealtime routine. So grab your apron, don your favorite cooking gloves, and get ready to fire up your stovetop with these mouth-watering dishes.
Slow-Cooked Javalina Chili with Beans
Get ready to warm up with this hearty, slow-cooked chili that’s packed with flavor and perfect for a chilly evening. This recipe is a twist on the classic, adding in jalapeños for an extra kick.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups of kidney beans, drained and rinsed
– 2 cups of pinto beans, drained and rinsed
– 1 can (14.5 oz) of diced tomatoes
– 1 can (15 oz) of red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 jalapeños, sliced
– 1 cup of beef broth
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add the onion, garlic, chili powder, cumin, paprika, salt, and pepper to the skillet; cook until the onion is translucent.
3. Transfer the mixture to a slow cooker and add the diced tomatoes, red kidney beans, jalapeños, and beef broth.
4. Stir in the kidney beans and pinto beans.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Grilled Javalina Steaks with Chipotle Glaze
Elevate your grilled game meats with this sweet and smoky chipotle glaze, perfect for venison steaks.
Ingredients:
– 4 venison steaks (6 oz each)
– 1/2 cup chipotle peppers in adobo sauce
– 1/4 cup honey
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, puree chipotle peppers and adobo sauce until smooth.
3. Mix with honey and olive oil in a small bowl.
4. Season venison steaks with salt and pepper.
5. Grill venison steaks for 4-5 minutes per side, or until desired level of doneness is reached.
6. Brush chipotle glaze on venison steaks during the last minute of grilling.
7. Let rest for 5 minutes before serving.
Cooking Time: 12-15 minutes
Javalina Carnitas Tacos with Pineapple Salsa
Experience the bold flavors of Mexico with this unique and delicious recipe, perfect for adventurous eaters.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1/2 cup orange juice
– 1/4 cup lime juice
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Optional toppings: diced radishes, sliced avocado, crumbled queso fresco
Instructions:
1. In a large Dutch oven, heat the lard or oil over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add garlic, orange juice, lime juice, and cilantro to the pot. Season with salt and pepper.
4. Cover the pot and transfer it to a slow cooker. Cook for 8-10 hours or overnight.
5. Shred the pork with two forks and warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl. Taste and adjust seasoning as needed.
Cooking Time: 8-10 hours (slow cooker), or 4-6 hours with manual cooking method.
Smoked Javalina Ribs with Bourbon BBQ Sauce
This recipe combines the rich flavor of jalapeño-infused smoked ribs with a tangy bourbon-based barbecue sauce, perfect for a summer cookout or backyard gathering.
Ingredients:
– 2 racks of pork ribs (about 4 pounds)
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 tablespoon chili powder
– 1 tablespoon smoked paprika
– 1 jalapeño pepper, seeded and chopped
– 1 cup bourbon whiskey
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 2 tablespoons honey
– 1 teaspoon Worcestershire sauce
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together kosher salt, brown sugar, chili powder, and smoked paprika. Apply the dry rub evenly to both racks of ribs.
3. Place the ribs in the smoker and cook for 4 hours, or until tender and slightly charred.
4. Meanwhile, combine bourbon whiskey, ketchup, apple cider vinegar, honey, and Worcestershire sauce in a saucepan. Bring to a simmer over medium heat.
5. Remove the ribs from the smoker and slather with the bourbon BBQ sauce. Return to the smoker for an additional 30 minutes to caramelize the glaze.
Cooking Time: Approximately 4 hours and 30 minutes total, including prep time.
Javalina and Hatch Green Chile Stew
This hearty stew combines the rich flavors of javalina (wild boar) with the bold, tangy taste of Hatch green chiles. Perfect for a cold winter’s day or as a unique twist on traditional chili.
Ingredients:
– 1 lb javalina sausage, sliced
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 cups Hatch green chile peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown the sausage in a large pot over medium-high heat.
2. Add onions, garlic, and Hatch green chiles; cook until vegetables are tender.
3. Stir in diced tomatoes, beef broth, cumin, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Braised Javalina Shanks with Red Wine Reduction
A classic dish that showcases the rich flavors of javalina meat, paired with the boldness of red wine reduction.
Ingredients:
– 4 javalina shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown javalina shanks on all sides, about 5 minutes per side. Remove and set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return javalina shanks to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until meat is tender and falls apart easily.
7. Remove from oven; let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Javalina Sausage and Pepper Skillet
Savor the flavors of Texas with this hearty one-pot dish featuring Javalina sausage, bell peppers, onions, and potatoes. Perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 lb Javalina sausage, sliced
– 2 large bell peppers (any color), sliced
– 1 medium onion, chopped
– 3-4 medium-sized potatoes, peeled and cubed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large cast-iron skillet or Dutch oven over medium-high heat.
2. Add the sliced Javalina sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the chopped onion to the skillet and cook until translucent, about 4-5 minutes.
4. Add the sliced bell peppers to the skillet and cook until tender, about 6-7 minutes.
5. Add the cubed potatoes, garlic, salt, and pepper to the skillet. Stir to combine.
6. Return the cooked Javalina sausage to the skillet and stir to combine with the potato mixture.
7. Reduce heat to medium-low and simmer for 10-12 minutes or until the potatoes are tender.
Cooking Time: Approximately 25-30 minutes
Javalina Meatballs in Spicy Tomato Sauce
Experience the bold flavors of Texas Hill Country with these spicy meatballs served in a rich tomato sauce. Perfect for game day gatherings or casual weeknight dinners.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup hot sauce (such as Frank’s RedHot)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine ground beef, breadcrumbs, egg, chili powder, cumin, and cayenne pepper. Mix well with your hands until just combined.
3. Form 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. In a large skillet, combine diced tomatoes and hot sauce. Bring to a simmer over medium heat.
6. Add the baked meatballs to the tomato sauce and simmer for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Javalina Chorizo Breakfast Burritos
Elevate your morning routine with these flavorful burritos packed with spicy chorizo sausage, scrambled eggs, and creamy cheese. Perfect for a quick and satisfying breakfast on-the-go.
Ingredients:
– 1 lb Javalina Chorizo sausage
– 6 large eggs
– 1/2 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Cook the Javalina Chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy (about 5 minutes).
2. In a separate bowl, scramble the eggs and set aside.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by placing scrambled eggs, cooked chorizo sausage, and shredded cheese onto each tortilla.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the burrito into a neat package.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Javalina Pozole with Homemade Tortillas
This hearty soup from Oaxaca, Mexico, is a staple of the region’s cuisine. Javalina Pozole, made with hominy and rich chicken broth, is served with crispy homemade tortillas for dipping.
Ingredients:
– 1 pound dried white hominy, soaked overnight and drained
– 2 pounds boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh epazote leaves, for garnish (optional)
– Homemade Tortillas:
+ 2 cups all-purpose flour
+ 1/2 cup warm water
+ 1/4 teaspoon salt
Instructions:
1. In a large pot, combine hominy and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add onion, garlic, and cumin to the pot. Simmer for an additional 15 minutes.
3. Meanwhile, prepare homemade tortillas by combining flour, warm water, and salt in a bowl. Mix until a dough forms, then divide into 4-6 pieces.
4. Roll out each piece into a thin circle. Cook in a dry skillet over medium heat for 30 seconds on each side, or until crispy.
5. Serve pozole hot with homemade tortillas and garnish with epazote leaves, if desired.
Cooking Time: Approximately 1 hour
Javalina Kebabs with Garlic and Rosemary
Elevate your outdoor cooking game with these succulent javalina kebabs, infused with the pungency of garlic and the herbaceousness of rosemary. Perfect for a summer BBQ or camping trip, these skewers are sure to impress.
Ingredients:
– 1 lb javalina (or pork), cut into 1-inch cubes
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together javalina, garlic, olive oil, rosemary, salt, and pepper until well combined.
3. Thread the mixture onto the skewers, leaving a small space between each piece.
4. Grill the kebabs for 8-10 minutes per side, or until cooked through.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 16-20 minutes
Javalina Enchiladas with Mole Sauce
Experience the rich flavors of Mexico with these tender javalina enchiladas smothered in a complex mole sauce. A perfect blend of spices, chocolate, and nuts creates a depth of flavor that will leave you craving more.
Ingredients:
– 8-10 javalina or chicken breast, cooked and shredded
– 1/2 cup mole sauce (see below)
– 8-10 corn tortillas
– Vegetable oil for brushing
– Salt to taste
Mole Sauce:
– 1/4 cup almonds
– 1/4 cup raisins
– 2 tablespoons anise seeds
– 2 tablespoons dark chocolate chips
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 2 cups chicken broth
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush tortillas with vegetable oil and warm them on a dry griddle or in the microwave.
3. Assemble enchiladas by filling each tortilla with shredded javalina, then rolling and placing seam-side down in a baking dish.
4. Pour mole sauce over the top of the enchiladas, ensuring they are fully coated.
5. Bake for 20-25 minutes or until hot and bubbly.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Javalina Sliders with Pepper Jack Cheese
These Javalina Sliders with Pepper Jack Cheese are a bold and savory take on traditional sliders. With the spicy kick of pepper jack cheese, these mini burgers are sure to please.
Ingredients:
– 1 lb ground beef
– 1/2 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 4 slices of pepper jack cheese
– 8 small hamburger buns (or slider buns)
– Lettuce, tomato, and pickles for topping (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix well with your hands until just combined.
3. Form into 8 small patties.
4. Grill sliders for 3-4 minutes per side or until cooked to desired doneness.
5. Assemble sliders by placing a cooked patty on each bun, followed by a slice of pepper jack cheese and any desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Javalina Stir-Fry with Ginger and Soy
This Javalina stir-fry recipe combines the savory flavor of javalina meat (wild boar) with the warmth of ginger and the richness of soy sauce. Perfect for a quick and delicious dinner.
Ingredients:
– 1 lb javalina meat, sliced into thin strips
– 2 tablespoons vegetable oil
– 1-inch piece fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add ginger and garlic; stir-fry until fragrant, about 30 seconds.
3. Add javalina strips; cook until browned, about 4-5 minutes.
4. Add bell peppers; stir-fry until tender, about 3-4 minutes.
5. Pour in soy sauce; stir-fry to combine.
6. Season with salt and pepper to taste.
7. Garnish with green onions if desired.
Cooking Time: 15-20 minutes
Javalina Tamales with Red Chile Filling
Javalina Tamales with Red Chile Filling Recipe
Summary: This recipe combines the traditional Mesoamerican dish of tamales with the bold flavors of jalapenos and red chile peppers, resulting in a spicy and savory treat.
Ingredients:
– 2 cups of masa harina
– 1 cup of vegetable shortening
– 1/4 cup of chicken broth
– 2 tablespoons of lard or vegetable oil
– 1 teaspoon of baking powder
– 1/4 teaspoon of salt
– 12-15 corn husks (fresh or dried)
– Filling ingredients:
+ 1 pound ground beef or pork, cooked and drained
+ 1 cup of chopped onion
+ 2 cloves of garlic, minced
+ 2 cups of red chile peppers, roasted and chopped
+ 1/4 cup of chopped cilantro
+ 1 jalapeno pepper, seeded and finely chopped
– Water for steaming
Instructions:
1. Mix the masa harina with shortening, chicken broth, lard or oil, baking powder, and salt.
2. Steam the corn husks according to package instructions.
3. Assemble the tamales by spreading a thin layer of dough on each husk, then adding a spoonful of filling and folding the tamale.
4. Place the tamales in a steamer basket with water covering the base.
5. Cook for 45-60 minutes or until the tamales are tender.
Cooking Time: 45-60 minutes
Javalina Ragu over Creamy Polenta
Savor the rich flavors of javalina ragu paired with creamy polenta, a hearty and comforting dish perfect for a cold winter’s night. This recipe is ideal for those looking to try something new and adventurous.
Ingredients:
– 1 lb javalina ground meat (or substitute with beef or pork)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups polenta
– 4 cups chicken broth
– 1/2 cup heavy cream
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the polenta according to package instructions using chicken broth and heavy cream.
2. In a large skillet, cook the javalina ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, garlic, red wine, beef broth, tomato paste, oregano, salt, and pepper to the skillet. Stir to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened slightly.
5. Serve the ragu over creamy polenta, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Javalina Fajitas with Grilled Vegetables
Experience the bold flavors of Texas-style fajitas with this simple and delicious recipe, perfect for a quick weeknight dinner or casual gathering. This dish combines tender javalina (wild boar) with a colorful medley of grilled vegetables.
Ingredients:
– 1 lb javalina steak, sliced into thin strips
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 large bell pepper (any color), sliced
– 1 large onion, sliced
– 2 large zucchinis, sliced
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. In a large bowl, whisk together lime juice, olive oil, garlic, and cumin. Add the javalina strips and marinate for at least 30 minutes.
2. Preheat grill to medium-high heat. Remove javalina from marinade, letting excess liquid drip off. Grill for 3-4 minutes per side, or until cooked through.
3. Meanwhile, grill bell pepper, onion, and zucchinis for 3-4 minutes per side, or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble fajitas by placing grilled javalina and vegetables onto tortillas. Add desired toppings.
Cooking Time: 15-20 minutes
Javalina Stuffed Poblano Peppers
Add a burst of flavor to your meals with these Javalina Stuffed Poblano Peppers, filled with tender chicken, creamy cheese, and the perfect balance of spices.
Ingredients:
– 4 large poblano peppers
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup cream cheese, softened
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, or avocado for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then slice open the peppers to create a pocket.
4. In a bowl, mix together the cooked chicken, cream cheese, cilantro, and jalapeño pepper.
5. Stuff each poblano pepper with the chicken mixture, filling to the top.
6. Place the stuffed peppers on a baking sheet lined with parchment paper. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve warm, garnished with sour cream, salsa, or avocado if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your culinary game with these 18 mouth-watering javalina recipes! From hearty stews and slow-cooked chilies to smoky ribs and savory stir-fries, there’s something for every adventurous cook. Try making Slow-Cooked Javalina Chili with Beans or Grilled Javalina Steaks with Chipotle Glaze. Or, indulge in spicy tacos, meatballs, and sausage dishes that are sure to satisfy your cravings. Whether you’re a seasoned chef or just starting out, these recipes will take your cooking to the next level.
