Name: Javelina Stew, Yucatan Style
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 people
Ingredients: 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