Colombian Smoked Turkey, Hominy and Pumpkin Cazuela with Mint Hogao

Instructions

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   1. In a large pot or cazuela, heat the oil over medium heat. Sauté the white onion, half of the scallions, and half of the tomato for 6 to 8 minutes, until soft and fragrant.

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   2. Add the garlic, cumin, annatto seasoning, sweet chili pepper, salt, and black pepper. Cook for 2 more minutes, stirring so the spices perfume the base without burning.

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   3. Add the pumpkin, creole potatoes, and hominy. Stir well to coat them with the sofrito and cook for 3 minutes.

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   4. Pour in the stock and bring to a gentle boil. Once boiling, reduce to medium-low heat, partially cover, and cook for 20 minutes, until the potatoes are nearly tender and the pumpkin starts to break down.

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   5. Add the shredded smoked turkey and coconut milk. Cook uncovered for 15 more minutes, stirring occasionally, until the broth thickens slightly and the pumpkin helps create a creamy texture.

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   6. Meanwhile, make the mint hogao: in a small skillet, heat 1 teaspoon of oil from the cazuela or use a spoonful of the hot broth. Add the remaining scallions and remaining tomato and cook over medium heat for 5 minutes.

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   7. Add half of the mint and half of the cilantro to the hogao, cook 1 minute more, and remove from the heat. It should be juicy and fresh.

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   8. Taste the cazuela and adjust with more salt, pepper, and the juice of the lime. Stir in the remaining cilantro gently.

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   9. Serve the cazuela very hot with a spoonful of mint hogao on top, then finish with the remaining chopped mint.

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    10. If you want to keep it warm before serving, you may hold it in the oven at 200 °F / 95 °C for up to 15 minutes, tightly covered so it does not dry out.