- Well folks, I had originally meant to prepare the Javelina rib roast I defrosted the other day, chile verde style but alas, I had no ortega green chilies in the house and had already gone shopping earlier in the day. I really didn’t want to leave the house yet again, after a very long day of running around town doing errands, so I opted to experiment. I used the next best thing… Fire Roasted Chipotlé Salsa!!
I was rewarded with a hardy approval from my family and the rifle tote’n hunter that donated the Javelina. We also had some out of town guests, one of which is a 14 year old Japanese student who was brave enough to try the “desert pig” that was placed before him to try. He ate the whole thing even after finishing his hamburger and german potato salad.
My taste-buds and my ego are satisfied.
I do hope that someone out there will try my recipe and send me some feed back on how they liked it. According to “Rifle Tote’n Hunter” this recipe really did work great. It wasn’t gamey and it was quite tender with a kick from the chipotlés.
Next time I’ll try the chile verde recipe but for now Javelina in Fire Roasted Chipotlé Stew is HOT!
Javelina in Fire Roasted Chipotlé Stew
optional meat choices: turkey, chicken, beef…. oh anything will do if it works in a stew.
3 Tbl. good cooking oil
Rib Roast of Javelina (2 full racks)
2- 14.5 oz cans Mexican Stewed Tomatoes
2- cubes Knorr Chicken Bullion with Tomato
2 Tbl. sweet red chili powder
1- 16 oz jar Arriba Fire Roasted Mexican Chipotle Salsa (medium heat)
or similar product if Arriba brand is not available
36 oz water or enough to cover ribs
salt and pepper to taste
sour cream for ganish
Remove Ribs from butcher wrapper and inspect for debris from the field. Rinse under cool water as needed being careful to clean away dirt, foreign objects or bone shards.
Using a sharp boning knife remove the white membrane that lies along the outside or “skinside” of the ribs. This will facilitate the cleaning process. Cut each rack in half cross wise between the rib bones so you have a total of 4 similar sized sections of ribs.
In a very hot, large dutch oven briefly heat oil until it just begins to smoke. Brown rib sections on all sides turning every few minutes to prevent burning.
Reduce heat to medium and add the remaining ingredients (except sour cream). Bring to a slow boil. Place the dutch oven, covered, in a 200°F oven (or use a crock pot on high heat) for approximately 4-6 hours or until the meat softens and comes away from the bone easily and is easy to shred.
Remove rib sections from sauce and shred the meat into bite sized pieces discarding any bone or cartilage. Return shredded meat to the Chipotlé stew and reheat for serving.
Serve over hot white rice, garnish with sour cream and set out some warm flour tortillas. Enjoy!
Proverbs 12:27 The lazy man does not roast what he took in hunting,
But diligence is man’s precious possession.