| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Poultry | 4 | Servings |
INGREDIENTS
| 1 | 2-lb turkey hindquarter; or so | |
| 2 | tb | Olive oil |
| 1 | Recipe blended red chile pods using green chiles in place of red chiles (see recipe for "Carne Adovado" in this cookbook) |
INSTRUCTIONS
I assume that a Southwest Indian cook would prepare a meal in this manner. It is a new way to understand turkey, and it is about time we understood the "old bird." In a covered Dutch oven, brown the defrosted hindquarter in the oil. Add the sauce and simmer, covered, until the meat is tender, about 1 hour. Serve this along with Baked Pumpkin and Onions (see recipe) and you will have a very nice Santa Fe meal. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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