A Hunter's Delight: Mexico's Rich & Garlicky Rabbit Adobo
Details
A rustic and savory rabbit stew that packs a garlicky punch, softened by smoky chiles.
Ingredients
Instructions
Prepare the Rabbit
Pat the rabbit pieces dry and season them generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat. Brown the rabbit pieces on all sides, working in batches if necessary. Once browned, remove the rabbit from the pot and set it aside.
Toast the Aromatics
In the same pot, reduce the heat to medium. Add the quartered onion, tomato halves, and the whole, unpeeled garlic cloves. Toast them, turning occasionally, until they are softened and lightly charred, about 8-10 minutes.
Prepare the Chile Sauce
While the vegetables are toasting, place the dried ancho and guajillo chiles in a dry, hot skillet over medium heat. Toast them for about 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter. Place the toasted chiles in a bowl and cover them with hot water to rehydrate for 20-30 minutes until soft.
Blend the Sauce
Once softened, drain the chiles and transfer them to a blender. Peel the toasted garlic cloves and add them to the blender along with the toasted onion, tomatoes, cumin seeds, whole cloves, orange juice, chicken broth, vinegar, and Mexican oregano. Blend until the sauce is completely smooth.
Simmer the Stew
Strain the chile sauce through a fine-mesh sieve into the pot where you browned the rabbit, pressing on the solids to extract all the liquid. Bring the sauce to a simmer over medium heat. Return the browned rabbit pieces to the pot, nestling them into the sauce.
Cook and Finish
Reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the rabbit is tender and falling off the bone. Stir occasionally to prevent sticking. Taste and adjust the seasoning with more salt if needed.
Serve
Serve the rabbit hot, generously spooning the rich adobo sauce over the top. Garnish with fresh cilantro or chopped green onions. This dish pairs wonderfully with warm corn tortillas and a side of rice.
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