Golden Turkey, Hominy and Corn Chilean Cazuela with Creamy Green Chili Sauce

Instructions

1. 1

   1. Heat a large pot over medium-high heat. Add 1 tablespoon vegetable oil and sear the turkey cubes with 1/2 teaspoon salt, black pepper, and sweet paprika for 4 to 5 minutes, until lightly golden on the outside. Remove and set aside.

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   2. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the onion for 4 minutes, then add the garlic and half of the green chili. Cook 1 minute more until fragrant.

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   3. Add the potato, kabocha squash, dried oregano, and ground cumin. Stir for 2 minutes so the vegetables absorb the flavors of the sofrito.

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   4. Pour in the white wine and cook for 2 minutes so it reduces slightly. Add the hot stock and return the turkey to the pot. Once it comes to a boil, lower the heat and cook covered for 20 minutes, until the potato and squash are tender.

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   5. Meanwhile, melt the butter in a skillet over medium heat. Add the corn kernels and cook for 6 to 8 minutes, stirring, until they develop golden spots. Set aside.

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   6. In a blender or small food processor, combine the heavy cream, fresh cheese, the remaining green chili, and half of the cilantro. Blend until smooth and creamy.

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   7. Add the cooked hominy wheat and the golden corn to the pot. Cook for 8 more minutes over medium-low heat, stirring occasionally, so the stew thickens slightly and the hominy absorbs flavor.

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   8. Stir in the creamy green chili sauce and cook for 2 minutes without letting it boil vigorously. Taste and adjust with the remaining salt if needed.

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   9. Turn off the heat, add the remaining fresh cilantro, and let rest for 3 minutes before serving. Serve hot in deep bowls.

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    10. For an optional browned finish, divide the cazuela into oven-safe dishes and bake at 400°F / 200°C for 8 to 10 minutes until the surface bubbles lightly.