Colombian Turkey Stew with Chayote, Creole Potatoes, and Cilantro Hogao

Instructions

1. 1

   1. In a bowl, season the turkey with the lime juice, 1 teaspoon of the salt, the black pepper, the cumin, and half of the garlic. Let it rest for 10 minutes while you prepare the vegetables.

2. 2

   2. Heat a large pot over medium heat with the oil for 1 minute. Brown the turkey for 5 to 7 minutes, turning to sear several sides. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, tomato, sweet pepper or bell pepper, the remaining garlic, and the annatto or paprika. Cook for 6 to 8 minutes over medium heat until a thick, fragrant hogao forms.

4. 4

   4. Return the turkey to the pot and mix well with the hogao for 1 minute so it is fully coated with the juices and seasonings.

5. 5

   5. Add the chayote, creole potatoes, and hot broth. Add the remaining salt and stir gently. Once it comes to a boil, reduce to medium-low heat, cover, and cook for 30 to 35 minutes until the turkey is tender and the potatoes are cooked through.

6. 6

   6. Uncover and lightly mash a few creole potatoes against the side of the pot to naturally thicken the broth. Cook 5 more minutes uncovered, stirring carefully.

7. 7

   7. Add the fresh cilantro, taste for salt, and adjust if needed. Cook 1 additional minute to blend the aromas.

8. 8

   8. Serve hot. If you want to keep it warm before serving, you can leave the covered pot in the oven at 200 °F / 95 °C for up to 10 minutes.