Guatemalan Turkey Soup
SERVES 6; Not pictured
Active: 50 min. • Total: 2 hr. 50 min.
This rustic turkey soup— often served when christening a new home in Guatemala— has a sweet-sour broth made from puréed tomatoes, tomatillos, and lots of garlic. Classically, the vegetables are toasted on a comal or griddle over fire, then crushed into a purée using a grinding stone, but a cast-iron pan and blender work just as well. Serve kak-ik like the locals do: with a small bowl of chile paste on the side to customize your own spice level.
4¼ lb. dark-meat turkey pieces, such as small legs and thighs 1 Tbsp. plus 1½ tsp.
kosher salt 1½ tsp. freshly ground black
pepper 1 medium yellow onion, peeled and cut lengthwise into 8 wedges 3 medium heads garlic,
cloves peeled 14 small tomatillos (about
8 oz.), husked and rinsed 4 medium vine-ripe
tomatoes (about 1½ lb.) ½ cup minced green onions ⅓ cup chopped cilantro
leaves 1 tsp. ground achiote
(annatto seed) ¼ tsp. ground cinnamon 3 large bay leaves Hot sauce or chile paste, for serving (optional)
1 In a large (6-quart) pot, add the turkey pieces, salt, pepper, and 8 cups water; bring to a simmer, then adjust the heat to maintain a low simmer.
2 Meanwhile, heat a large cast-iron skillet or griddle over medium-high heat. Once hot, add the onion pieces and garlic cloves in a single layer; cook, turning as needed, until charred all over and softened slightly, about 10 minutes total. Remove and transfer to a large bowl. Add the tomatillos and tomatoes to the skillet and cook, rotating occasionally, until well charred on all sides, 15–20 minutes; transfer to the bowl.
3 Transfer half of the onion, garlic, tomatillos, and tomatoes to a blender; purée until smooth, about 2 minutes. Pour this into the pot with the turkey, then repeat with the remaining vegetables.
4 To the pot with the turkey, add the green onions, cilantro, achiote, cinnamon, and bay leaves. Bring the mixture to a low simmer and cook uncovered, rotating the turkey pieces occasionally, until the meat is falling-apart tender, about 2 hours more. Taste and adjust the seasoning as needed.
5 Ladle the turkey pieces and broth into individual bowls, and serve with hot sauce or chile paste if desired.