by Carole Latimer
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A spicy turkey stew in the spirit of the ancient
Anasazi people. Many of the ingredientssuch as turkey, chiles,
corn, and squashwere available to early inhabitants of the
Southwest. Home prep is a bit complicated, and you may have to shop
in a Hispanic market for some ingredients. But the payoff is a simple
reheating in camp for a hearty meal with authentic Southwest flavors.
Makes: 8 servings
2 pasilla chiles and 2 ancho chiles, seeded and
cut in half-inch strips
2 jalapenos, seeded and finely minced
1/4 cup olive oil
3/4 cup masa harina (Mexican corn flour)
3 pounds turkey legs and thighs cut in 2-inch pieces, across the
12 ounces chorizo (Mexican spicy sausage)
2 tablespoons ancho or other mild chile powder 1 cup minced onion
1/3 cup minced shallots
1 or 2 garlic cloves, finely minced
2 cups chicken broth
1 can (14 ounces) plum tomatoes
1/3 cup sun-dried tomatoes, cut into strips
2 tablespoons or more of canned chipotle in adobo sauce, pureed
2 ears corn on the cob, 1 sliced whole in 1-inch pieces, and kernels
cut from other
8 ounces butternut squash, cut in 1/2-inch chunks
1 small zucchini, sliced
1 small white potato, cut in wedges
1 small sweet potato, cut in half-inch coins
Salt to taste
Garnish: 1/4 cup toasted pepitas (pumpkin seeds) and cilantro sprigs
*Important: Insist that your butcher use a meat
saw when cutting up the turkey; cleavers produce sharp and dangerous
1. In a 12-inch Dutch oven or other large stew
pot, sauté chiles and jalapenos in olive oil for five to six minutes
over medium-high heat, until brown and blistered. Set aside.
2. Dredge the turkey heavily in masa harina and
a little salt. Put more oil in Dutch oven and brown turkey. Turn
off heat and add half the chiles.
3. In a non-stick pan sauté chorizo, ancho or chile
powder, onion, and shallots for five minutes. Add garlic and sauté
a few more minutes.
4. Add saute mixture to Dutch oven along with chicken
broth, canned and dried tomatoes, pureed chipotle, and two or three
pieces of each of the vegetables. Bring almost to a boil, then simmer
for at least two hours, until turkey is tender but not falling off
the bone. For last 20 minutes of cooking, add rest of vegetables
and simmer until almost, but not quite, cooked through. Adjust seasoning,
adding a bit more salt if necessary, then add more chipotle to taste.
5. Let stew cool. Divide into freezer bags and double-bag
1. Keep stew in cooler.
2. Thaw before cooking. Bring to a simmer for a
few minutes; garnish with cilantro and pepitas and serve with rice,
corn tortillas, and salsas of your choice.
© Copyright 2002 by Carole Latimer