Gu­atemalan Turkey Soup

SERVES 6; Not pic­tured

SAVEUR - - Contents -

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.

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