Wild Boar Ropa Via
Show #120
Measure |
Ingredients |
Prepare |
| 6 to 8 pounds | Fresh boar ham | |
| 12 | Garlic cloves | |
| 1 tablespoon | Paprika | |
| 1 tablespoon | Salt | |
| 1 tablespoon | Garlic powder | |
| ½ tablespoon | Black pepper | |
| ½ tablespoon | Onion powder | |
| ½ tablespoon | Chili powder | |
| ½ tablespoon | Greek oregano | Chopped |
| ½ tablespoon | Fresh thyme | Chopped |
| 2 quarts | Black beans | |
| ½ cup | Bacon | Par cooked |
| 2 tablespoons | Flour | |
| 1 cup | Onion | Chopped |
| 1 tablespoon | Garlic | Minced |
| 1 cup | Red, green & yellow peppers |
Chopped |
| 1 cup | Celery | Chopped |
| 1 | Bay leaf | |
| 1 tablespoon | Habaniero peppers | Chopped |
| 1 cup | Tomato | Skinned, seeded & chopped |
| 2 cups | Leeks | Sliced ¼ inch thick |
| ½ cup | Fresh cilantro | Chopped |
| 2 quarts | Chicken stock | |
| Salt and pepper | To taste | |
| 6 cups | Cooked white rice | |
| Sour cream | To garnish | |
Mix paprika, salt, garlic powder, black pepper, onion powder, chili powder, Greek oregano and thyme in a bowl. De-bone the fresh ham, stud with garlic and cover with the spice mixture. Cover and bake at 375 F two hours or until the meat shreds easily.
In a stock pot cook the bacon until crisp and remove with a slotted spoon. Add the flour to the bacon fat and cook to a chocolate brown in color. Add onion, Garlic, bell pepper, celery, leek and habaniero pepper. Sauté the vegetables, add the black beans, chicken stock, tomato, ¼ cup cilantro and bay leaf. Bring to a simmer and cook for an hour. Adjust the taste with salt and pepper.Place cooked rice on the plate and make a ring, place a scoop of black beans in the center, placing the shredded meat in the center. Top with sour cream and remaining cilantro.
SERVES 12
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