Ingredients

The following ingredients have 7 Servings
  • 4 to 6 heads of garlic ((yes, whole heads))
  • 4 Roma or other paste tomatoes, (sliced in half lengthwise)
  • Olive oil
  • 1/4 cup fresh rendered lard (or 3 Tbsp olive oil)
  • 1 small onion, (minced)
  • 1 red bell pepper, (minced)
  • 1 green bell pepper, (minced)
  • 4 garlic cloves, (minced)
  • 3 teaspoons ground cumin
  • 1 to 3 chipotles in adobo, (chopped)
  • 2 tablespoons achiote paste
  • 2 to 3 pounds javelina, (pork or turkey meat, cut into about 2-inch pieces)
  • 1 quart broth ((chicken, pork, vegetable))
  • 1 baking potato, (peeled and diced)
  • 1 sweet potato, (peeled and cut into chunks)
  • 1 or 2 chayote squash, (peeled and cut into chunks)
  • 2 carrots, (peeled and cut into chunks)
  • 1 yellow plantain, (peeled and cut into chunks)
  • Salt to taste
  • Cilantro for garnish

Instruction

  • Char the tomatoes. Set the halved tomatoes on a baking sheet and broil them until the tops are blackened. Keep an eye on them, but this should take about 8 to 10 minutes. Puree the tomatoes, char and all, in a blender or food processor and set aside.
  • Roast the garlic. Switch the oven to 375°F. It should preheat quickly, as it will already be warm from broiling. Slice the tops of the garlic heads off and set them in a nest of aluminum foil. Drizzle some olive oil over them, seal the foil and roast until aromatic and soft, about 45 minutes to 1 hour.
  • Make the sofrito. Meanwhile, heat the lard or oil in a soup pot and cook the onion and both bell peppers gently until soft, about 5 minutes. Add the 4 chopped garlic cloves and cook another minute or two.
  • Add the meat. Add the cumin, chipotles, achiote paste and the pureed tomatoes and mix well. Add the chunks of javelina or pork. Mix and pour in the broth.
  • Simmer. Add about 3 more cups of water and the diced potato. Add salt to taste. Simmer gently for 1 hour.
  • Add the roasted garlic. While the stew is simmering, the roasted garlic will be ready. Squeeze it out of the husks and mash and chop it into a paste. Add it all to the simmering stew.
  • Finish. After 1 hour or so, add the remaining vegetables and keep cooking until the meat is tender, probably another hour. Taste for salt and garnish with cilantro.