| 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.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”