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pavo en kol indio

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Turkey

Pavo En Kol Indio

I used to order this dish at a place in Cancun called Los Almendros. 20 years ago it was a sort of funky little place in the shade of a giant almond tree, across from the old bull ring. I looked on Trip Advisor and apparently it's fancied up and moved -- but the pavo is still a weekly lunch special.

Ingredients

  • one 2.5-3 pounds turkey breast - bone in, skin on
  • 2 cups yellow onion (one medium onion) peeled, halved and sliced into thin moons
  • 2 large cloves garlic, minced
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 guajillo chiles, stemmed, seeded and roughly chopped (can sub anaheim, cascabel, or one ancho -- these are all dried peppers)
  • 3 cups good poultry stock
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 6 ounces tomato paste
  • 1 tablespoon ground chili powder
  • 1 juicy lime
  • 2 cups chicken broth
  • 1 cup corn meal
  • 1 cup minced sweet onion
  • 1 cup minced pineapple
  • 1/2 cup minced jalapeno (remove seeds, stem and pith)
  • 1/2 cup chopped cilantro
  • Juice from one lime
  • 1/2 teaspoon salt

Directions

  • Heat the oven to 325. Heat the oil to medium-high in a large Dutch oven. Season the turkey all over with 1 tsp salt and the black pepper. Brown the turkey to golden brown on both sides -- when it is golden, remove it to a plate.
  • Add the onions into the pot and cook them for a few minutes until they just start to brown. Add in the garlic, cumin, chili powder and chilis and cook for just a couple more minutes until they are fragrant. Add in the tomato paste and cook that until it starts to darken. Now add in the stock and juice from the lime and stir everything together. Put the turkey back in, spoon some liquid over it, cover and stick it in the oven. Let it roast for an hour or so then flip it over. If the liquid is greatly reduced, add a cup of water. Continue to cook at least another hour, or two if you have the time.
  • When the turkey is completely tender, pull the pot out of the oven. Take the turkey out and put it in a big bowl. Remove the skin and chuck it. Shred the meat with two forks and discard the bones. Pour a couple ladles full of the liquid over the shredded turkey and toss all of that together.
  • Now add the 2 cups of broth to the Dutch oven and bring it to a simmer. Slowly whisk in the cornmeal and cook for 25-30 minutes until it resembles a sort of thick porridge -- think Mayan polenta. You may need to add additional water to keep it from getting too thick. Cook it until the cornmeal is very soft. This is the Kol Indio. Serve that into a bowl, top with Pavo and then the Xni-Pek.

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