Colombian Smoked Turkey, Black-Eyed Pea and Green Plantain Casserole with Coconut-Cilantro Hogao

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a casserole dish or baking dish with a little of the vegetable oil.

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   2. Heat the remaining vegetable oil in a large pot over medium heat. Sauté the white onion, scallions, and red bell pepper for 5 minutes, until softened.

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   3. Add the garlic, ground cumin, annatto powder, dried oregano, salt, and black pepper. Cook for 1 more minute, stirring so the spices perfume the sofrito.

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   4. Stir in the ripe tomato and cook for 6 to 8 minutes, until a thick hogao forms. Add the bay leaves.

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   5. Add the green plantain cubes and mix well with the hogao for 2 minutes so they are coated with the stew base.

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   6. Pour in the chicken or vegetable broth and the coconut milk. Once it reaches a gentle boil, reduce to medium-low heat, cover, and cook for 15 minutes.

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   7. Add the cooked shredded smoked turkey and the cooked black-eyed peas. Stir carefully so the peas do not break apart too much and cook uncovered for 12 minutes, until the plantain is tender and the liquid has reduced slightly.

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   8. Remove the bay leaves. Stir in the lime juice and half of the chopped fresh cilantro. Adjust salt and pepper if needed.

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   9. Transfer the mixture to the prepared casserole dish. Sprinkle the crumbled costeño cheese and the remaining fresh cilantro on top.

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    10. Bake at 200°C / 400°F for 12 to 15 minutes, until the cheese is heated through, the surface is bubbling, and the edges are lightly golden.

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    11. Let rest for 5 minutes before serving so the casserole can set slightly. Serve hot.