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

Instructions

1. 1

   1. Season the turkey pieces with 1 tablespoon lime juice, half of the salt, the black pepper, cumin, and annatto. 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. Add the turkey and brown it for 6 to 8 minutes, turning to sear several sides. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, white onion, garlic, and red bell pepper. Cook for 4 minutes until slightly softened.

4. 4

   4. Stir in the chopped tomato, oregano, and a pinch of salt. Cook for 8 minutes, stirring, until it forms a thick and fragrant hogao.

5. 5

   5. Return the turkey to the pot and coat it well with the hogao. Add the broth and, if you want a looser stew, add the water as well. Once it starts to boil, reduce the heat.

6. 6

   6. Add the creole potatoes and chayote. Cover the pot and cook over medium-low heat for 30 minutes, until the turkey is tender and the potatoes are cooked through but still holding their shape.

7. 7

   7. Uncover and check the texture. If you want a more concentrated sauce, cook 5 more minutes uncovered. Adjust with the remaining lime juice and more salt if needed.

8. 8

   8. Turn off the heat and add the mint and cilantro. Stir gently so the herbs perfume the stew without losing their freshness.

9. 9

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