Picante Turkey Stew

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs of cubed turkey
• 2 ounces unsalted dry roasted peanuts
• 3 large onions
• 6 fresh cayenne peppers (i.e. numex barker, jalapenos, serranos, de arbol, etc.) or 6 any fresh hot pepper (i.e. numex barker, jalapenos, serranos, de arbol, etc.)
• 1 head garlic
• 1/2 cup loosely packed cilantro
• 1 lime, juice of
• 1 tablespoon cumin
• 1 tablespoon dried ancho chile powder
• 1 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups chicken broth, enough to cover meat

Recipe

• 1 boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
• 2 remove from the heat and let cool for 15 minutes or until cool enough to handle.
• 3 seperate the cloves from the head of garlic and peel, reserve for later.
• 4 peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. coarsely chop them.
• 5 drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
• 6 the next day, remove meat, and discard excess marinade.
• 7 heat 2 tb oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care not to burn the paste.
• 8 it is imperative that you do not burn the paste, as it will become bitter.
• 9 once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
• 10 add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°f until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. about 1 1/2 hours, depending on skillet, and oven.
• 11 top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!