Passalacqua Winery

Wild Hog Adobo

This recipe is courtesy of Larry White. Check out his blog Wild Game Gourmet to find more delicious recipes.

Prep Time: 2 to 4 hours
Cook Time: 1 ½ to 2 Hours
Servings: 4 to 6

Ingredients

For the Pork
3 ½ pounds boneless pork shoulder, cut into 2 1/2 inch cubes
1 teaspoon Kosher salt
For the Adobo Paste
6 guajillo chiles* (stemmed and seeded) or 2 tablespoons mild chili powder
8 garlic cloves, minced
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon achiote paste
1 teaspoon ground allspice
3 tablespoons apple cider vinegar
For Finishing the Adobo
2 tablespoons olive oil
2 onions, thinly sliced
4 cups of chicken stock
¼ cup toasted pumpkin seeds for garnishing
Fresh Cilantro for garnishing

Instructions

Place the pork in a large non-reactive bowl. Sprinkle with the salt and stir to coat the meat fully.
If using dried chilies, tear them into 1-inch pieces and grind them into a powder using a spice or coffee grinder.
Add the chili powder and the remaining ingredients for the adobo paste to a bowl and stir to combine.
Pour the adobo paste mixture over the chunks of pork and stir until the adobo fully coats the pork. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
Place a large pot over medium heat and add the 2 tablespoons of olive oil. Once the oil starts to lightly smoke, add the pork (reserve any liquid remaining in the bowl).
Cook the pork until it is lightly browned on all sides. Add any remaining adobo paste from the bowl, chicken stock, and onions.
Cover the pot, reduce the heat to medium-low, and simmer for around 1.5 to 2 hours or until the meat is fork-tender.
Check for taste and season with salt, pepper, and vinegar if needed. Garnish with the toasted pumpkin seeds and cilantro.