MEXICAN WILD BOAR ADOBO
When most people hear the word adobo, they automatically think of Filipino cuisine. But this is a delicious chile based Latin American inspired adobo that has a long rich history with techniques and flavors contributed by 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 a little sweetness and to celebrate the fall season.
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
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
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 of 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.
Cooks Notes: Because one of the main flavorings in this dish is vinegar, it is best not to use a cheap vinegar. Use the best quality apple cider vinegar that you can find.