Colombian Turkey Stew with Chayote, Creole Potatoes, and Mild Peanut Hogao

Instructions

1. 1

   1. Season the turkey cubes with 4 g salt, black pepper, cumin, annatto, and lime juice. Let rest for 10 minutes while you prepare the vegetables.

2. 2

   2. In a wide pot or Dutch oven, heat the oil over medium heat. Brown the turkey for 5 to 7 minutes, turning to sear several sides without fully cooking it through. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, white onion, and garlic. Cook for 3 minutes until softened. Stir in the tomato and cook for 8 minutes, pressing it with a spoon to form a thick hogao.

4. 4

   4. Return the turkey to the pot and mix well with the hogao. Add the chayote, creole potatoes, and stock. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 30 minutes, until the potatoes are tender and the turkey is cooked through.

5. 5

   5. Meanwhile, mix the ground peanuts with the water until you have a smooth, pourable paste with no lumps.

6. 6

   6. Add the peanut mixture to the pot and stir immediately so the sauce stays smooth. Cook for 8 more minutes over low heat, uncovered, until the broth becomes lightly creamy and the stew thickens. Adjust with the remaining 4 g salt if needed.

7. 7

   7. Turn off the heat, add the fresh cilantro, and let the stew rest for 5 minutes before serving.

8. 8

   8. Serve hot. If you want to keep it warm before serving, hold it covered in a 200 °F / 95 °C oven for up to 15 minutes.