CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Indian | Poultry | 4 | Servings |
INGREDIENTS
1 | 2-lb turkey hindquarter, or | |
so | ||
2 | T | 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.
A Message from our Provider:
“Jesus: Because with God only perfection will do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g