This great Mexican stew makes me dream of warmer climes.  It works well with pork or chicken, if you haven’t been out hunting javelina lately.  (I used pork shoulder.)  Roasted garlic, chipotle chiles in adobo and achiote paste give it a mellow depth of flavor.  The stew is moderately spice without excess heat.  Plantain and sweet potato gives the stew a sweet starchiness.   Potato chunks helps thicken the broth.

The original recipe calls for chayote squash.   You’ll need a trip to the Mexican grocery the chayote and some of the other ingredients.  I found everything I needed at Tienda Santa Cruz in Portland’s St. John’s neighborhood.  The chipote chiles and the achiote paste are essential to the flavor.  If you can’t find chayotes, the recipe adapts well to other seasonally-available vegetables.

And, this is absolutely the best day-after stew ever! The flavors improve after a day or two in the fridge. Make a big batch ahead of time and you’ll have it on hand for those long work days when you don’t have time to cook dinner.

The recipe comes to us courtesy of Chef Hank Shaw at Hunter Angler Gardener Cook.  This gives me an excuse to plug his website.  It’s a top information source for anyone who wants to eat, cook, grow, gather or hunt real food. I was very pleased to find Hank Shaw’s website a few months ago, while looking for wild mushroom recipes.

To link to the complete recipe for Javelina Stew, Yucatan style, click here.