Spicy Javelina and Hatch Green Chile Pizza
- Paddlefish Masala - August 14, 2026
- Pheasant Meatball Soup - June 22, 2026
- Trout Eggs Benedict - May 18, 2026
Experiencing my first javelina hunting trip this winter, I learned a handful of new stuff. First, javelinas are not rodents. I don’t know how many people believe this, but I know I am not the only one. While sitting in a small, road-side bar just outside of Silver City, New Mexico after a successful javelina harvest, a handful of locals and I debated the actual species of this pig-like creature. Through the power of Google, we discovered they are a peccary and classified as a New World pig, which is still not closely related to an Old World pig, or what we identify more commonly as a swine, but definitely not related to the rodent family. I don’t know where I developed this notion the javelina was a rodent, but I was not the only person in that bar who had their mind blown that day either.
Second, javelina is absolutely delicious. I slow-roasted the ribs the first night after the hunt with nothing but a simple rub and the oven camper. It was not an ideal situation for cooking ribs, but I was nonetheless amazed by the distinctly unique flavor and incredible texture of the meat.
I had no set expectation for how the meat would taste, but I was pleasantly surprised how much I enjoyed it. I was also surprised how many people I encountered who were not fans of the meat. Every time I was asked what I was doing in the area, the response to my reply of hunting javelina was: “Do you eat them?” And when I confirmed my plans to eat them, most people pulled a face somewhere between disgust and confusion, and uttered something about “stink pigs.”
The javelina consumes a mostly simple diet, consisting of a lot of prickly pear cactus, various tubers and roots, seasonal seeds and fruits, and the occasional animal matter such as eggs or insects. They are also notorious for raiding the gardens of any communities surrounding their habitat. As for the taste of javelina meat, it follows the adage “you are what you eat,” meaning there is definitely an earthy undertone of the meat and it a hint of cactus.
I found javelina flavor to be delicious and exciting to work with. I enjoy when the canvas I start creating on isn’t just white, as I often find chicken or beef to be, but instead has a base color to layer upon. Instead of finding the taste of javelina off-putting, I embraced it as a partnering opportunity. And New Mexico offers up an abundance of spices, herbs, fruits and vegetables to work with.
This pizza topped with poblano peppers, hatch green chiles, jalapeños, and tomatillos, presents a mouthwatering experience only able to be created with the addition of the savory and, yes, somewhat pungent javelina meat.
Cook Time: 2 1/2 hours (with pressure cooker), 8 hours (with a slow cooker)
Servings: 2 large pizzas
Also Works With: Wild pig, though it will lack the distinctive flavor of javelina which goes so well with this pizza
Looking for more wild pizza recipes? Try out Brandon Dale’s Wood-Fired Goose Breast Pastrami Margherita Pizza!
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Get a Copy of our New Book!
Spicy Javelina and Hatch Green Chili Pizza
4-6
servings30
minutes2
hoursKeep the screen of your device on
Ingredients
Javelina shoulder roast
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
2 teaspoons paprika
1 tablespoon salt
1 teaspoon cardamom
½ cup water
6 whole tomatillos
1 bunch cilantro
3 cloves garlic
¼ cup hatch chilis
1 teaspoon honey
Juice of one lime
1 teaspoon salt
3 ears corn
1 red onion
1 jalapeño
2 poblano peppers
2 cups mozzarella cheese
Cotija cheese
2 pizza dough (I used store-bought)
Preparation
- In a small bowl, mix together the seasoning for the javelina shoulder cut: chili powder, cumin, oregano, paprika, 1 tablespoon salt, and cardamom. Rub the mixture over the entire surface of the javelina shoulder cut and place meat in the pressure cooker. *Note: the javelina shoulder may be cooked bone-in or without. My personal preference is bone-in for creating additional flavor.
- Add the ½ cup of water to the cooker, lock the lid in the place, and cook on high pressure for one and a half hours. Allow for the 15-20 minute slow release once the cooking time has elapsed.
- The javelina roast can also be cooked in a slower cooker if preferred. Instructions are the same for seasoning and water content. To reach the desired texture and tenderness for the meat, a cook time of 6-8 hours on high is suggested.
- Once the javelina is tender and falls apart, use to forks to shred the meat into bite size pieces. Set aside until it is time for the pizza assembly.
- Preheat the oven to 400 degrees. A pizza stone is suggested to create a crunchy yet soft textured crust, but not required. If using a pizza stone, preheat the stone with the oven.
- In the preheated oven, roast the whole tomatillos and garlic cloves for 15-20 minutes, until they are slightly browned. Add the roasted tomatillos, garlic cloves, diced hatch green chilis, teaspoon of honey, teaspoon of salt, and juice of one lime to a blender. Pulse into desired texture is reached.
- While the tomatillos are roasting, the corn can be charred. Cut the kernels from the cobs and place in a cast iron skillet over high heat. A small drop, around a teaspoon or less, of cooking oil can be added to the skillet to prevent sticking, but is not necessary. Let the kernels cook for five to seven minutes, until they start to brown and slightly char. Stir occasionally to prevent burning.
- Also while the tomatillos are roasting, remove the skins from the poblano peppers. This is more of a personal preference than a requirement, but is quite simple to do. Over an open flame, I use my burner on my gas stove, heat the entire poblano pepper until the skin is burnt and black. Allow to cool for a moment and then use the edge of a spoon or butter knife to scrape the burnt skin off, revealing a perfectly tenderized pepper. Slice the poblano peppers into strips.
- To compile the pizza, roll the dough out to desired thickness. I usually aim for between a quarter and a third of an inch. Remove the hot pizza stone from the oven and drape the dough over the stone. A light dusting of cornmeal can be added to the hot stone before laying the dough out, if so desired.
- Spread a thin layer of the tomatillo and hatch green chili sauce on the dough. Cover the entirety of the sauce with a thin layer of mozzarella cheese. Next add the desired toppings, including a healthy portion of the shredded javelina, slices of red onion, a generous sprinkling of charred corn kernels, fresh jalapeno slices, and sliced strips of the poblano peppers. Finish off with a sprinkling of more mozzarella cheese and cotija cheese crumbles.
- Cook the pizza at 400 degrees for 12-14 minutes, or until the cheese is bubbly and the crust is starting to brown. Enjoy!
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
