Javelina Stew
This is almost like a thick chile. Make it as spicy as your taste buds can handle by using medium or hot chile powder and adjusting the amount of cayenne pepper.
If you think the javelina flavor might be too strong, you can replace some of it with pork or beef, depending on your taste. It’s best to grind the meat with a hand grinder, but you can also use a meat-grinding attachment for your mixer. Just be sure not to overgrind.
Ingredients
SERVINGS: 6 (makes about 3 pounds total of chorizo) Serving(s)
- 3 pounds javelina meat, cut in large chunks (or a mix of javelina and beef or pork)
- 12 cloves garlic, peeled
- 2 tablespoons vinegar
- ¾ cup red chile powder
- 1 teaspoon dried cilantro
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 6 eggs
Preparation
Coarsely grind together the meat and garlic cloves. Place in a large bowl and mix in the vinegar. Add the chile powder, dried cilantro, Mexican oregano and salt, mixing each spice in individually before adding the next. When all the spices are incorporated into the meat, cover and refrigerate for 24–48 hours.
To serve, cook 1 pound of the meat mixture in a large skillet until it starts to brown, then add 6 eggs and stir together. Cook until the eggs are set. Serve with flour or corn tortillas and a side of refried beans.
Freeze the remaining chorizo (or use for another purpose).
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