Wild Boar Ropa Via Recipe

Wild Boar Ropa Via

One of our favorite wild boar recipes, Ropa Vieja (ropa via) came originally from the Canary Islands, a Spanish territory where ships would stop before the long run to or after the long trip home from the Americas. This resulted in a culture that was an interesting mixture of Spanish and Caribbean cultures, and thankfully, food.

Wild Boar Ropa Via

Unlike other exotic meats and venison, wild boar must be fully cooked. Also, wild boar is extremely low in fat, which means it can dry out easily when fully cooked. Once you learn to deal with the demands of wild boar meat, it is easy to prepare.


Immigrants from the Canaries brought to the Caribbean, and Cuba.

6 – 8 pounds Fresh Wild Boar Ham
1/2 each Garlic; Cloves
1 tablespoon Paprika
1 tablespoon Salt
1 tablespoon Garlic Powder
1/2 tablespoon Black Pepper
1/2 tablespoon Onion Powder
1/2 tablespoon Chili Powder
1/2 tablespoon Mexican Oregano (chopped)
1/2 tablespoon Thyme (chopped)
2 quarts Black Beans (par cooked)
1/2 cup Bacon
2 tablespoons Flour
1 cup Onion (chopped)
1 tablespoon Garlic (chopped)
1 cup Bell Peppers (red, green, and yellow; chopped)
1 cup Celery (chopped)
1 each Bay Leaf
1 tablespoon Habaniero Peppers (chopped)
2 cups Tomato (skinned, seeded, chopped)
1 cup Leeks (sliced to 1/4 inch)
1/2 cup Fresh Cilantro (chopped)
2 quarts Chicken Stock (salt and pepper to taste)
6 cups White Rice
6 cups Cooked Sour Cream (to garnish)


  • Mix paprika, salt, garlic powder, black pepper, onion powder, chili powder, Greek oregano, and thyme in a bowl
  • Debone the fresh ham, stud with garlic and cover with the spice mixture, add 1/2 inch of water to the pan.
  • Cover and bake at 375 F for two hours or until the meat shreds easily.
  • In a stock pot cook bacon until crisp and remove with a slotted spoon.
  • Add the flour to bacon fat and cook to a chocolate brown color.
  • Add onion, garlic, bell pepper, celery, leek and habanero pepper.
  • Sweat the vegetables add the black beans, chicken stock, tomato, 1/4 cup cilantro and bay leaf.
  • Bring to a simmer and cook for an hour.
  • Adjust taste with salt and pepper.


  • Place cooked rice on the plate and make a ring.
  • Place a scoop of black beans in the center, topping with shredded meat.
  • Garnish with sour cream and remaining cilantro.

Serves 12