Gentle Turkey Stew with Naranjilla and Mint served with Sautéed Hominy and Golden Roasted Figleaf Gourd

Instructions

1. 1

   1. Season the turkey with 4 g (3/4 tsp) of the salt, the black pepper, and the cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot over medium heat with 15 ml (1 tbsp) of the achiote oil. Brown the turkey for 6 to 8 minutes, stirring to sear it on all sides. Remove and set aside.

3. 3

   3. In the same pot, add half of the onion, the garlic, and the green bell pepper. Sauté for 4 minutes until the onion looks translucent. Add the tomato and cook 5 minutes more, lightly mashing it to create a juicy base.

4. 4

   4. Return the turkey to the pot. Add the naranjilla pulp, broth, and panela. Stir well, bring to a gentle simmer, then cover and cook over low heat for 35 minutes, until the turkey is tender and the sauce is slightly thickened.

5. 5

   5. Add the mint, 2 tablespoons of the chopped cilantro, and the lime juice. Cook 2 minutes more. Taste and adjust with the remaining 4 g (3/4 tsp) salt if needed. Keep warm.

6. 6

   6. While the stew cooks, preheat the oven to 425°F (220°C). Place the figleaf gourd on a tray, toss it with the vegetable oil and a pinch of salt, and roast for 20 to 25 minutes, turning halfway through, until golden on the edges and tender inside.

7. 7

   7. For the hominy, heat a skillet over medium heat with the remaining 15 ml (1 tbsp) achiote oil and the butter. Add the remaining onion and cook for 3 minutes. Add the cooked hominy and sauté for 5 to 6 minutes until glossy and hot. Add the fresh cheese and stir for 1 minute so it softens without fully melting.

8. 8

   8. Serve a portion of sautéed hominy on each plate, spoon the turkey stew with plenty of sauce on top or alongside, add the roasted figleaf gourd, and finish with the remaining cilantro.