Picante Turkey Stew
"The marinade for this stew uses roasted peanuts, charred onions, peppers, and other ingredients to lend it a unique taste, which is out of this world! It can be very spicy or mild, depending on the peppers you use for it. I rarely have leftovers when I make this."
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 lbs of cubed turkey
- 2 ounces unsalted dry roasted peanuts
- 3 large onions
- 6 fresh cayenne peppers (i.e. numex barker, jalapenos, serranos, de arbol, etc.) or 6 any fresh hot pepper (i.e. numex barker, jalapenos, serranos, de arbol, etc.)
- 1 head garlic
- 1⁄2 cup loosely packed cilantro
- 1 lime, juice of
- 1 tablespoon cumin
- 1 tablespoon dried ancho chile powder
- 1 teaspoon nutmeg
- 1⁄8 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups chicken broth, enough to cover meat
directions
- Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
- Remove from the heat and let cool for 15 minutes or until cool enough to handle.
- Seperate the cloves from the head of garlic and peel, reserve for later.
- Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them.
- Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
- The next day, remove meat, and discard excess marinade.
- Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste.
- It is imperative that you do not burn the paste, as it will become bitter.
- Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
- Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven.
- Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
