Gentle Turkey Seco with Naranjilla and Mint, served with Sautéed Hominy and Roasted Squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon vegetable oil, 2 g salt, dried oregano, and a pinch of black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden and tender.

2. 2

   2. Season the turkey with 3 g salt, black pepper, ground cumin, and half of the minced garlic. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   3. In a wide pot, heat 1 tablespoon vegetable oil over medium heat. Brown the turkey in batches for 6 to 8 minutes, until colored on both sides. Remove and set aside.

4. 4

   4. In the same pot, add the remaining tablespoon of vegetable oil. Sauté 120 g of the red onion and the red bell pepper for 4 minutes. Add the rest of the garlic, the tomato, and the annatto; cook for 5 minutes, stirring, until a fragrant sofrito forms.

5. 5

   5. Add the naranjilla pulp, hot broth, and grated panela. Mix well and return the turkey to the pot. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 35 to 40 minutes, until the turkey is tender and the sauce has slightly thickened.

6. 6

   6. Add half of the mint, half of the cilantro, and the lemon juice to the seco. Cook 2 minutes more and adjust with the remaining salt if needed.

7. 7

   7. While the seco finishes, heat a skillet over medium heat with 1 teaspoon of oil from the pot or a few drops of the cooking juices. Add the remaining 60 g red onion and cook for 2 minutes. Add the cooked hominy, a pinch of salt, and stir for 4 to 5 minutes until heated through and lightly sautéed. Finish with the remaining cilantro.

8. 8

   8. Serve a portion of turkey with plenty of naranjilla sauce, alongside the sautéed hominy and roasted squash. Sprinkle the remaining mint on top just before serving.