18 Spicy Javalina Recipes Delicious

Ever find yourself craving something with a bit of heat to spice up your dinner routine? You’re in luck! Our roundup of 18 Spicy Javalina Recipes is packed with mouthwatering dishes that promise to deliver both flavor and fire. Perfect for home cooks looking to add some excitement to their meals, these recipes are sure to impress. Dive in and discover your next favorite spicy adventure!

Spicy Javalina Chili

Now, let’s dive into making a hearty Spicy Javalina Chili that’s perfect for any gathering or a cozy night in. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground Javalina meat, freshly sourced
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) fire-roasted tomatoes, undrained
• 2 cups beef broth, low-sodium
• 2 tbsp chili powder, freshly ground
• 1 tsp cumin, ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper, adjust to heat preference
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and chopped red bell pepper, cooking for another 2 minutes until fragrant.
4. Increase the heat to medium-high and add the ground Javalina meat. Cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Pour in the fire-roasted tomatoes with their juices and the beef broth, stirring to combine.
6. Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to incorporate the spices.
7. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
8. Add the kidney beans and continue to simmer for another 15 minutes, allowing the flavors to meld.
9. Season with salt to taste, then remove from heat.

Zesty and robust, this Spicy Javalina Chili boasts a perfect balance of heat and depth, with tender chunks of meat and beans in a thick, flavorful sauce. Serve it topped with shredded cheese and a dollop of sour cream for an extra layer of richness.

Javalina Carnitas Tacos

Kickstart your culinary adventure with these Javalina Carnitas Tacos, a dish that combines tender, slow-cooked pork with the vibrant flavors of traditional Mexican street food. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 cup fresh orange juice, squeezed from ripe oranges
• 1/2 cup whole milk, for richness
• 4 cloves garlic, minced for aromatic depth
• 1 tbsp coarse sea salt, for seasoning
• 1 tsp ground cumin, for warmth
• 1/2 tsp dried oregano, for herbal notes
• 2 tbsp vegetable oil, for frying
• 12 small corn tortillas, warmed for serving
• 1/2 cup finely chopped white onion, for crunch
• 1/4 cup chopped fresh cilantro, for freshness
• 1 lime, cut into wedges, for a citrusy finish

Instructions

1. In a large pot, combine pork shoulder, orange juice, milk, garlic, salt, cumin, and oregano. Ensure the pork is fully submerged in the liquid.
2. Bring the mixture to a simmer over medium heat, then reduce to low. Cover and cook for 2 hours, or until the pork is fork-tender.
3. Remove the pork from the pot, reserving the cooking liquid. Shred the pork using two forks.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the shredded pork and cook until crispy on the edges, about 5 minutes, stirring occasionally.
5. Pour 1/2 cup of the reserved cooking liquid over the pork and stir to combine. Cook for an additional 2 minutes, allowing the pork to absorb the flavors.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
7. Assemble the tacos by placing a generous amount of carnitas on each tortilla. Top with chopped onion, cilantro, and a squeeze of lime juice.

Enjoy the crispy yet tender texture of the carnitas, perfectly balanced by the fresh toppings. For a creative twist, serve these tacos with a side of spicy salsa verde or a refreshing avocado salad.

Grilled Javalina Steak with Chimichurri

Just imagine the sizzle of a perfectly grilled Javalina steak, its rich flavors enhanced by a vibrant chimichurri sauce. This dish is a celebration of bold tastes and simple techniques, perfect for elevating your grilling game.

Ingredients

• 1.5 lbs Javalina steak, trimmed of excess fat
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 1 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F.
2. In a small bowl, combine the olive oil, minced garlic, parsley, oregano, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Set aside.
3. Season the Javalina steak evenly with salt and pepper on both sides.
4. Place the steak on the grill and cook for 5-6 minutes on each side for medium-rare, or until the internal temperature reaches 135°F.
5. Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
6. Slice the steak against the grain into thin strips and serve topped with the chimichurri sauce.

Zesty and herbaceous, the chimichurri brings a bright contrast to the rich, gamey flavors of the Javalina steak. For an unforgettable meal, serve it alongside grilled vegetables and a glass of bold red wine.

Javalina and Black Bean Soup

When the chill of the evening sets in, there’s nothing quite like a hearty bowl of Javalina and Black Bean Soup to warm you up. This recipe is a delightful blend of robust flavors and simple techniques, perfect for beginners eager to impress.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound ground javalina, freshly sourced
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups homemade chicken stock, simmered to perfection
• 1 teaspoon ground cumin, freshly toasted
• 1/2 teaspoon smoked paprika, for a hint of warmth
• Salt, to season
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the ground javalina, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Tip: For deeper flavor, let the javalina brown slightly before stirring.
6. Add the black beans, chicken stock, cumin, and smoked paprika. Stir to combine.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
8. Tip: Skim off any foam that rises to the top for a clearer soup.
9. Season with salt to your preference, then remove from heat.
10. Tip: Let the soup sit for 5 minutes before serving to enhance the flavors.
11. Garnish with fresh cilantro before serving.

Now, the soup boasts a velvety texture with the earthy tones of black beans and the unique, gamey flavor of javalina. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Slow Cooker Javalina Barbacoa

Gathering around the slow cooker for a meal that practically makes itself is one of life’s simple pleasures, especially when it results in something as flavorful as Javalina Barbacoa. This dish, with its tender, slow-cooked meat and rich, aromatic spices, is perfect for those who love deep, complex flavors with minimal effort.

Ingredients

• 3 lbs of well-marbled pork shoulder, cut into large chunks
• 1/4 cup of freshly squeezed lime juice
• 1/2 cup of rich chicken broth
• 4 cloves of garlic, finely minced
• 2 tbsp of ground cumin, toasted for depth
• 1 tbsp of smoked paprika, for a subtle smokiness
• 1 tsp of coarse sea salt
• 1/2 tsp of finely ground black pepper
• 2 bay leaves, for aromatic complexity

Instructions

1. Place the pork shoulder chunks into the slow cooker, ensuring they fit snugly without overcrowding.
2. In a small bowl, whisk together the lime juice, chicken broth, minced garlic, toasted cumin, smoked paprika, sea salt, and black pepper until well combined.
3. Pour the mixture over the pork in the slow cooker, turning the pieces to coat evenly. Nestle the bay leaves among the meat.
4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is fork-tender and easily shreds.
5. Once cooked, remove the bay leaves and shred the pork directly in the slow cooker using two forks, mixing it with the juices to keep it moist.
6. For a crispy texture, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the edges are slightly charred.

Tender and juicy, this Javalina Barbacoa is bursting with flavors that are both bold and balanced. Serve it on warm corn tortillas with a sprinkle of fresh cilantro and a dash of lime for a taco night that’s anything but ordinary.

Javalina Meatballs in Spicy Tomato Sauce

Kickstart your culinary adventure with these Javalina Meatballs in Spicy Tomato Sauce, a dish that combines the rustic charm of wild game with the vibrant kick of a homemade tomato sauce. Perfect for those looking to explore bold flavors, this recipe is designed to guide you through each step with precision.

Ingredients

• 1 pound ground javalina meat, freshly sourced
• 1/2 cup breadcrumbs, finely ground
• 1/4 cup grated Parmesan cheese, aged and sharp
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced to a paste
• 1 teaspoon sea salt, finely crushed
• 1/2 teaspoon finely ground black pepper
• 2 tablespoons rich extra virgin olive oil
• 1 can (28 oz) crushed tomatoes, San Marzano variety preferred
• 1 teaspoon red pepper flakes, for a spicy kick
• 1/2 teaspoon dried oregano, fragrant and earthy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatballs.
2. In a large mixing bowl, combine the ground javalina meat, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, sea salt, and black pepper. Mix gently with your hands until just combined to avoid tough meatballs.
3. Shape the mixture into 1.5-inch diameter meatballs, placing them on a parchment-lined baking sheet. This size ensures even cooking.
4. Bake the meatballs in the preheated oven for 20 minutes, or until they’re firm and lightly browned.
5. While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the crushed tomatoes, red pepper flakes, and dried oregano, stirring to combine. Simmer the sauce for 15 minutes, allowing the flavors to meld.
6. Transfer the baked meatballs into the skillet with the tomato sauce, gently turning to coat. Simmer together for an additional 10 minutes to infuse the meatballs with the sauce’s spicy flavor.

How the meatballs emerge tender and juicy, enveloped in a sauce that’s both fiery and aromatic, is nothing short of magical. Serve them atop a bed of creamy polenta or alongside crusty artisan bread to soak up every last drop of the spicy tomato sauce.

Javalina Stir Fry with Vegetables

Just when you thought stir-fry couldn’t get any more exciting, along comes this Javalina Stir Fry with Vegetables to shake up your dinner routine. Perfect for beginners, this recipe walks you through each step to ensure a delicious, stress-free cooking experience.

Ingredients

• 1 lb Javalina meat, thinly sliced
• 2 cups mixed bell peppers, vibrant and thinly sliced
• 1 cup broccoli florets, crisp and fresh
• 1/2 cup carrots, julienned for crunch
• 2 tbsp soy sauce, rich and savory
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced for a pungent kick
• 1 tsp ginger, freshly grated for warmth
• 1/4 cup chicken broth, to deglaze the pan
• 2 tbsp vegetable oil, for high-heat cooking

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add 2 tbsp vegetable oil to the wok, swirling to coat the surface evenly.
3. Introduce the thinly sliced Javalina meat to the wok, spreading it out in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
4. Flip the meat pieces and cook for an additional 2 minutes, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure proper searing.
5. In the same wok, add the minced garlic and grated ginger, stirring quickly for 30 seconds until fragrant.
6. Toss in the mixed bell peppers, broccoli florets, and julienned carrots, stirring frequently for 3 minutes until vegetables are vibrant but still crisp.
7. Return the Javalina meat to the wok, pouring in the soy sauce and sesame oil. Stir to combine all ingredients thoroughly.
8. Deglaze the pan with 1/4 cup chicken broth, scraping up any browned bits for added flavor. Cook for 1 more minute to meld the flavors. Tip: Deglazing not only adds depth but also prevents burning.
9. Remove from heat and serve immediately. Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

With its tender Javalina meat and crisp-tender vegetables, this stir-fry offers a delightful contrast in textures. The savory soy sauce and nutty sesame oil create a harmonious blend of flavors that’s irresistibly delicious. Serve it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Javalina Sausage and Peppers

Discover the vibrant flavors of the Southwest with this Javalina Sausage and Peppers recipe, a dish that combines spicy, savory, and sweet elements for a truly unforgettable meal. Perfect for beginners, this guide will walk you through each step to ensure delicious results.

Ingredients

• 1 lb Javalina sausage, sliced into 1/2-inch rounds
• 2 large bell peppers, thinly sliced (one red, one yellow for color)
• 1 large onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 cup chicken broth
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced Javalina sausage to the skillet. Cook until browned on both sides, approximately 4 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Remove the sausage from the skillet and set aside on a plate lined with paper towels to drain excess oil.
4. In the same skillet, add the sliced onions and bell peppers. Cook over medium heat, stirring occasionally, until they begin to soften, about 5 minutes.
5. Add the minced garlic, smoked paprika, and black pepper to the skillet. Stir well to coat the vegetables, cooking for an additional 1 minute until fragrant.
6. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Tip: This step adds depth to the dish’s flavor.
7. Return the sausage to the skillet, stirring to combine with the vegetables. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: Covering the skillet will help retain moisture.
8. Season with salt to taste, then remove from heat.

Flavorful and hearty, this Javalina Sausage and Peppers dish boasts a perfect balance of spice and sweetness, with the peppers adding a slight crunch. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the delicious juices.

Javalina Enchiladas with Red Sauce

Preparing Javalina Enchiladas with Red Sauce is a delightful way to bring a taste of the Southwest into your kitchen. This dish combines tender javalina meat with a vibrant red sauce, wrapped in soft corn tortillas, for a meal that’s both hearty and flavorful.

Ingredients

• 2 cups shredded cooked javalina meat, tender and juicy
• 12 corn tortillas, soft and pliable
• 3 cups red enchilada sauce, rich and slightly spicy
• 2 cups shredded Monterey Jack cheese, creamy and meltable
• 1/2 cup finely chopped white onion, crisp and aromatic
• 1/4 cup fresh cilantro leaves, bright and citrusy
• 2 tbsp vegetable oil, light and neutral in flavor

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Quickly fry each corn tortilla in the hot oil for about 10 seconds per side to soften, then drain on paper towels. Tip: Keep the tortillas warm by covering them with a clean kitchen towel.
4. Dip each fried tortilla into the red enchilada sauce, coating both sides lightly, then place on a clean work surface.
5. Divide the shredded javalina meat and half of the Monterey Jack cheese among the tortillas, placing the filling in the center of each.
6. Roll up the tortillas tightly around the filling and place them seam-side down in a baking dish. Tip: Pack the enchiladas snugly in the dish to prevent them from unrolling.
7. Pour the remaining red enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a more browned top, broil for the last 2 minutes of baking.
9. Garnish the baked enchiladas with chopped white onion and fresh cilantro leaves before serving.

Serve these enchiladas hot, with the cheese perfectly melted and the sauce slightly thickened from baking. The combination of the tender javalina meat with the spicy red sauce and creamy cheese creates a dish that’s both satisfying and full of depth. Consider serving with a side of refried beans and a crisp green salad for a complete meal.

Javalina Burger with Chipotle Mayo

You’ve probably heard of the classic beef burger, but have you ever tried a Javalina Burger with Chipotle Mayo? This recipe takes the traditional burger to a whole new level with its unique blend of flavors and textures, perfect for those looking to spice up their grilling game.

Ingredients

• 1 pound ground javalina meat, freshly ground
• 1 large egg, farm-fresh and beaten
• 1/2 cup breadcrumbs, finely ground
• 1 teaspoon garlic powder, aromatic and freshly opened
• 1 teaspoon onion powder, sweet and pungent
• 1/2 teaspoon salt, finely ground sea salt
• 1/2 teaspoon black pepper, coarsely ground for texture
• 1/2 cup mayonnaise, creamy and rich
• 2 tablespoons chipotle peppers in adobo sauce, smoky and finely chopped
• 4 burger buns, lightly toasted
• 4 lettuce leaves, crisp and fresh
• 1 tomato, ripe and sliced
• 1 red onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a large mixing bowl, combine the ground javalina meat, beaten egg, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined to avoid overworking the meat.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Press a slight indentation in the center of each patty to prevent bulging during cooking.
4. Place the patties on the preheated grill. Cook for 4-5 minutes on each side, or until the internal temperature reaches 160°F for safe consumption.
5. While the patties cook, mix the mayonnaise and chopped chipotle peppers in a small bowl to create the chipotle mayo.
6. Toast the burger buns lightly on the grill for about 1 minute, just until they’re golden and slightly crispy.
7. Assemble the burgers by spreading a generous amount of chipotle mayo on the bottom bun, followed by a lettuce leaf, the cooked patty, a slice of tomato, and a few slices of red onion. Top with the other half of the bun.

Vibrant and packed with flavor, the Javalina Burger with Chipotle Mayo offers a delightful contrast between the smoky, spicy mayo and the juicy, tender patty. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Javalina Ribs with BBQ Sauce

Kickstart your culinary adventure with this mouthwatering Javalina Ribs recipe, perfect for those who love a tender, fall-off-the-bone experience paired with a smoky, sweet BBQ sauce. Let’s dive into the step-by-step process to achieve barbecue perfection.

Ingredients

• 2 lbs Javalina ribs, trimmed of excess fat
• 1 cup homemade BBQ sauce, thick and tangy
• 1 tbsp smoked paprika, for a deep, earthy flavor
• 1 tbsp garlic powder, finely ground
• 1 tsp sea salt, coarse and mineral-rich
• 1/2 cup brown sugar, packed for a caramelized crust
• 1/4 cup apple cider vinegar, for a subtle tang
• 1 tbsp olive oil, rich and extra virgin

Instructions

1. Preheat your oven to 275°F to ensure a slow, even cook that tenderizes the ribs.
2. In a small bowl, mix the smoked paprika, garlic powder, sea salt, and brown sugar to create a dry rub.
3. Generously coat the Javalina ribs with the dry rub, pressing gently to adhere the spices to the meat.
4. Heat the olive oil in a large skillet over medium-high heat, then sear the ribs for 2-3 minutes per side until a golden crust forms.
5. Transfer the ribs to a baking dish, cover tightly with aluminum foil, and bake for 2.5 hours until the meat is tender.
6. Whisk together the homemade BBQ sauce and apple cider vinegar in a bowl, then brush half over the ribs during the last 30 minutes of baking.
7. Remove the ribs from the oven, let them rest for 10 minutes, then slice and serve with the remaining BBQ sauce on the side.

Great job! These Javalina Ribs boast a perfect balance of smoky, sweet, and tangy flavors, with a texture so tender it melts in your mouth. Serve them atop a rustic wooden board with pickles and cornbread for an unforgettable barbecue feast.

Javalina and Potato Curry

Mastering the art of Javalina and Potato Curry begins with understanding the harmony of spices and the tenderness of slow-cooked meat. This dish, a hearty blend of savory javalina and creamy potatoes, is perfect for those looking to explore bold flavors with a comforting touch.

Ingredients

• 1 lb javalina meat, cut into 1-inch cubes
• 2 cups golden potatoes, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rich extra virgin olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk, full-fat
• 2 cups chicken stock, low-sodium
• 1/2 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the javalina meat, browning on all sides, approximately 5 minutes.
5. Sprinkle the cumin, coriander, turmeric, and cayenne over the meat, stirring to coat evenly.
6. Pour in the crushed tomatoes, coconut milk, and chicken stock, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
8. Add the diced potatoes, continuing to simmer uncovered for another 20 minutes, or until potatoes are tender.
9. Season with salt to taste and garnish with fresh cilantro before serving.

Best enjoyed when the javalina is fork-tender and the potatoes have absorbed the curry’s vibrant flavors. Serve over a bed of steamed basmati rice or with warm naan bread for a complete meal that delights the senses.

Javalina Fajitas with Grilled Onions and Peppers

Begin by gathering your ingredients and prepping your workspace for a seamless cooking experience. Javalina fajitas are a delightful twist on the classic, offering a rich, gamey flavor that pairs perfectly with the sweetness of grilled onions and peppers.

Ingredients

• 1.5 lbs Javalina meat, thinly sliced against the grain
• 2 tbsp bold smoked paprika
• 1 tbsp ground cumin, freshly toasted
• 3 cloves garlic, minced to a fine paste
• 1/4 cup vibrant lime juice
• 1/3 cup rich extra virgin olive oil
• 1 large red onion, sliced into 1/2-inch thick rings
• 2 bell peppers (1 red, 1 yellow), seeded and sliced into strips
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 8 small flour tortillas, warmed

Instructions

1. In a large bowl, combine the Javalina meat, smoked paprika, cumin, minced garlic, lime juice, and olive oil. Mix thoroughly to ensure each piece is well-coated. Let marinate at room temperature for 30 minutes.
2. Preheat your grill to a high heat of 450°F. Ensure the grates are clean and lightly oiled to prevent sticking.
3. While the grill heats, thread the onion rings onto skewers for easier grilling. This tip helps keep them intact and makes flipping simpler.
4. Place the marinated Javalina meat on the grill. Cook for 3-4 minutes per side, looking for a nice char and the meat to reach an internal temperature of 145°F.
5. Add the skewered onions and bell pepper strips to the grill. Grill for 2-3 minutes per side, until they have grill marks and are slightly softened.
6. Remove everything from the grill. Let the meat rest for 5 minutes before slicing against the grain into thin strips.
7. Season the grilled vegetables with sea salt and black pepper, tossing gently to combine.
8. Serve the sliced Javalina and vegetables on warmed flour tortillas. For an extra burst of flavor, squeeze fresh lime juice over the top before serving.

Relish the contrast of textures, from the tender Javalina to the crisp-tender vegetables, all wrapped in a soft tortilla. The smoky, spicy, and slightly sweet flavors make these fajitas a memorable meal, perfect for a lively dinner party or a cozy night in.

Javalina Loin with Rosemary and Garlic

Discover the rustic charm of preparing Javalina Loin with Rosemary and Garlic, a dish that brings the wild flavors of the Southwest to your table with simplicity and elegance.

Ingredients

• 1.5 lbs Javalina loin, trimmed of excess fat
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, freshly minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1/2 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, combine the minced garlic, chopped rosemary, sea salt, and black pepper to create a fragrant rub.
3. Pat the Javalina loin dry with paper towels to ensure the rub adheres well and the skin crisps beautifully.
4. Generously coat the loin with the olive oil, then evenly apply the garlic-rosemary rub over all sides.
5. Heat a large oven-proof skillet over medium-high heat and sear the loin for 2-3 minutes per side until a golden crust forms.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the loin from the oven, tent with foil, and let it rest for 10 minutes to allow the juices to redistribute.
8. Deglaze the skillet with white wine over medium heat, scraping up the browned bits for a flavorful pan sauce.

Best enjoyed sliced against the grain, the Javalina loin offers a tender bite with the aromatic punch of rosemary and garlic, complemented by the subtle tang of the wine reduction. Serve atop a bed of wild rice or alongside roasted root vegetables for a hearty meal.

Javalina Tacos with Avocado Salsa

Zesty and full of flavor, these Javalina Tacos with Avocado Salsa are a perfect blend of savory and fresh. Let’s dive into creating this delightful dish with a step-by-step approach that ensures success even for beginners.

Ingredients

• 1 lb ground javalina meat, lean and finely textured
• 1 tbsp olive oil, rich extra virgin
• 1 tsp cumin, freshly ground
• 1 tsp smoked paprika, aromatic
• 1/2 tsp salt, fine sea
• 1/4 tsp black pepper, finely ground
• 8 small corn tortillas, warm and pliable
• 1 ripe avocado, creamy and diced
• 1/2 cup cherry tomatoes, juicy and halved
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, fresh and chopped
• 1 lime, juiced
• 1/2 tsp salt, fine sea

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground javalina meat to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 minutes.
3. Sprinkle the cumin, smoked paprika, salt, and black pepper over the meat. Stir well to combine and cook for another 2 minutes to let the flavors meld.
4. While the meat cooks, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a medium bowl. Gently mix to avoid mashing the avocado.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
6. To assemble the tacos, divide the javalina meat evenly among the tortillas. Top each with a generous spoonful of avocado salsa.
7. Serve immediately, garnished with additional cilantro if desired.

Vibrant and satisfying, these tacos offer a perfect balance of textures from the tender meat to the creamy avocado salsa. For an extra kick, drizzle with hot sauce or serve with a side of pickled jalapeños.

Javalina Stew with Root Vegetables

You’ll find that making Javalina Stew with Root Vegetables is a rewarding process, especially when you follow each step carefully to achieve that perfect blend of flavors. Let’s start by gathering our ingredients and prepping our kitchen for a delightful cooking experience.

Ingredients

– 2 lbs of javalina meat, cut into 1-inch cubes
– 3 tbsp of rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves of garlic, minced
– 2 cups of beef broth, low sodium
– 1 cup of dry red wine
– 2 large carrots, peeled and diced
– 2 parsnips, peeled and diced
– 1 large sweet potato, peeled and cubed
– 1 tsp of finely ground black pepper
– 1 tsp of sea salt
– 2 bay leaves
– 1 tbsp of fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the javalina meat in batches, browning each side for about 3 minutes per batch to ensure a good sear. Tip: Avoid overcrowding the pot to get a proper brown on the meat.
3. Remove the meat and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Tip: This step adds depth to the stew’s flavor.
5. Return the meat to the pot along with the beef broth, carrots, parsnips, sweet potato, black pepper, salt, bay leaves, and thyme.
6. Bring the mixture to a boil, then reduce the heat to low, covering and simmering for 2 hours, or until the meat is tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
7. Remove the bay leaves before serving. Revel in the stew’s hearty texture and rich flavors, perfect for serving over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the delicious broth.

Javalina Kebabs with Pineapple and Peppers

Let’s dive into creating a vibrant and flavorful dish that’s perfect for summer grilling. Javalina Kebabs with Pineapple and Peppers combine the sweetness of fruit with the savory depth of meat, all kissed by the grill’s smoky char.

Ingredients

• 1.5 lbs of tender Javalina meat, cut into 1-inch cubes
• 2 cups of fresh pineapple chunks, juicy and ripe
• 1 large red bell pepper, crisp and sweet, cut into 1-inch pieces
• 1 large green bell pepper, vibrant and firm, cut into 1-inch pieces
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of freshly squeezed lime juice, tangy and bright
• 2 cloves of garlic, minced finely for a pungent kick
• 1 tsp of smoked paprika, for a deep, earthy flavor
• 1 tsp of sea salt, finely ground
• 1/2 tsp of freshly ground black pepper, for a slight heat

Instructions

1. In a large mixing bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, sea salt, and black pepper to create a marinade.
2. Add the Javalina meat cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated meat, pineapple chunks, and bell pepper pieces alternately onto skewers, leaving a small space between each item for even cooking.
5. Place the kebabs on the grill. Cook for 4-5 minutes on each side, or until the meat reaches an internal temperature of 145°F and the vegetables are slightly charred.
6. Remove the kebabs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

The kebabs boast a delightful contrast between the caramelized pineapple and the smoky, tender Javalina, with the peppers adding a crisp texture. Serve them over a bed of fluffy jasmine rice or alongside a fresh cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Javalina and Cornbread Casserole

This hearty Javalina and Cornbread Casserole combines the wild, gamey flavors of javalina with the sweet, comforting taste of cornbread for a dish that’s both unique and satisfying. Perfect for a family dinner or a special occasion, this casserole is sure to impress with its layers of flavor and texture.

Ingredients

• 1 lb ground javalina meat, freshly sourced
• 1 cup yellow cornmeal, stone-ground
• 1 cup all-purpose flour, unbleached
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea
• 1 cup buttermilk, full-fat
• 1 large egg, farm-fresh
• 1/4 cup honey, raw and unfiltered
• 1/4 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup green onions, finely chopped
• 1 can (15 oz) cream-style corn

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, cook the ground javalina meat until no longer pink, about 5-7 minutes. Drain any excess fat and set aside.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
4. In another bowl, mix the buttermilk, egg, honey, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
5. Combine the wet and dry ingredients, stirring just until mixed. Fold in the cream-style corn, half of the cheddar cheese, and the green onions.
6. Spread half of the cornbread batter into the prepared baking dish. Layer the cooked javalina meat evenly over the batter, then top with the remaining batter. Sprinkle the rest of the cheddar cheese on top.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean. Tip: Rotate the dish halfway through baking for even browning.
8. Let the casserole cool for 10 minutes before serving. Tip: This resting time allows the layers to set, making it easier to slice.

Serve this Javalina and Cornbread Casserole warm, where the moist, slightly sweet cornbread perfectly complements the savory, rich javalina. For an extra touch, drizzle with a bit of honey or serve with a side of spicy salsa to contrast the sweetness.

Conclusion

These 18 Spicy Javalina Recipes offer a treasure trove of flavors waiting to spice up your meals. Whether you’re a seasoned chef or a curious cook, there’s something here to ignite your taste buds. Don’t just take our word for it—dive in, try these dishes, and let us know which ones stole your heart. Loved what you tried? Share the love and this article on Pinterest for fellow food enthusiasts to discover!

Bella Bacinos