Colombian Smoked Turkey, Corn and Baby Potato Stew with Lulo Hogao

Instructions

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   1. In a large pot or stew pan, heat 1 tablespoon of vegetable oil with the achiote over medium heat. Add the smoked turkey pieces and brown them for 5 to 7 minutes to deepen the flavor. If you want to hold the browned meat warm, you may keep it in a 200 °F / 95 °C oven.

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   2. Add the white onion, half of the scallions, the garlic, and the red bell pepper. Cook for 6 to 8 minutes, stirring, until the vegetables are softened and fragrant.

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   3. Stir in the tomato, cumin, oregano, half of the salt, and the black pepper. Cook 8 minutes more until a thick, juicy base forms.

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   4. Return all the turkey to the pot and add the chicken or turkey stock. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 20 minutes.

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   5. Add the baby yellow potatoes and the corn pieces. Pour in the water as well. Cook for 18 to 22 minutes, or until the potatoes are tender and the corn is cooked through, stirring occasionally so it does not stick.

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   6. Meanwhile, make the lulo hogao: in a small skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the remaining scallions and cook for 2 minutes. Stir in the lulo pulp and a pinch of salt; cook for 4 to 5 minutes until you have a short, glossy, slightly tangy sauce.

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   7. When the stew is ready, add the lulo hogao to the pot and stir gently. Cook 3 more minutes to blend the flavors. Adjust with the remaining salt and add the lime juice.

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   8. Turn off the heat and finish with the chopped fresh cilantro. Let the stew rest for 5 minutes before serving.

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   9. Serve the stew very hot in deep bowls, with avocado wedges on top or on the side. If reheating before serving, heat it until the center reaches at least 165 °F / 74 °C.