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Best Easy Jabalí en Adobo Recipe

Name: Best Easy Jabalí en Adobo Recipe
Total time: 180 min
Yield: 220 g
Ingredients: wild boar shoulder, diced 2.5 lbs; dried guajillo chiles, stemmed and seeded 6 pieces; dried ancho chiles, stemmed and seeded 2 pieces; yellow onion, quartered 1 pieces; garlic cloves, peeled 4 cloves; bay leaf 1 pieces; apple cider vinegar 0.25 cup; water 2 cups; ground cumin 2 tsp; dried oregano 2 tsp; smoked paprika 1 tsp; kosher salt 2 tsp; black pepper 1 tsp; olive oil 2 tbsp

Wild boar braised in a robust dried chile adobo sauce, a rustic Mexican preparation. This lean, high protein, carnivore dish brings wild game flavors to the family table.

Cook 180 min Difficulty NORMAL 280 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

wild boar shoulder, diced 2.5 lbs
dried guajillo chiles, stemmed and seeded 6 pieces
dried ancho chiles, stemmed and seeded 2 pieces
yellow onion, quartered 1 pieces
garlic cloves, peeled 4 cloves
bay leaf 1 pieces

Seasonings/Sauce

apple cider vinegar 0.25 cup
water 2 cups
ground cumin 2 tsp
dried oregano 2 tsp
smoked paprika 1 tsp
kosher salt 2 tsp
black pepper 1 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 8 g 11%

Protein 38 g 54%

Fat 9 g 35%

Serving size 220g

Cooking steps

1

Heat 1 cup of water in a saucepan to a simmer. Soak the guajillo and ancho chiles in the hot water for 20 minutes until soft; reserve soaking liquid.
2

In a blender, combine softened chiles, onion, garlic, cumin, oregano, paprika, vinegar, 1 tsp salt, and 1 cup reserved soaking liquid. Blend until smooth for a thick adobo sauce.
3

Pat the wild boar dry and season with remaining salt and black pepper. Heat olive oil over medium-high in a Dutch oven, brown the meat on all sides in batches, taking care not to overcrowd.
4

Reduce heat to medium-low. Add the adobo sauce to the pot, scraping up any brown bits. Stir in remaining water and bay leaf, ensuring the meat is mostly submerged.
5

Cover and braise on low heat for 2 to 2.5 hours, checking occasionally and stirring to prevent sticking, until the boar is fork-tender and the adobo reduces to a rich sauce.
6

Remove bay leaf. Adjust final seasoning if needed. Serve hot, spooning extra adobo sauce over the boar for robust flavor.

Personalized Q&A

Q. What's the key ingredient in this Jabalí en Adobo recipe?

The wild boar shoulder is the star ingredient of this dish. Its lean, gamey character defines the rustic flavor of Jabalí en Adobo, while the dried guajillo and ancho chiles in the adobo sauce give it depth and complexity.

Q. Which step ensures the adobo sauce reaches its best flavor and texture?

Blending the soaked dried chiles with aromatics and then braising the browned wild boar in this sauce allows the flavors to meld and the sauce to reduce to a rich consistency. Gentle, low heat during braising is crucial for maximum flavor extraction and a velvety sauce.

Q. How do you avoid tough or dry wild boar meat in this recipe?

Be sure to brown the meat quickly over medium-high heat, then use low, moist heat during braising. This slow, covered simmer breaks down the boar's lean muscle, ensuring the final dish is fork-tender and juicy instead of tough or dry.

Q. How many calories and how much protein are in each serving?

Each serving provides approximately 280 kcal and 38 grams of protein. The dish is notably high in protein (54% of calories) and low in carbohydrates, suiting high-protein and diabetic-friendly dietary choices.

Best Easy Jabalí en Adobo Recipe

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