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Pavo En Kol Indio

By • March 28, 2013 • 0 Comments

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Pavo En Kol Indioby aargersi

WHO: As the winner of Your Best Thanksgiving Turkey, we're starting to think that aargersi is a poultry pro. WHAT: A pleasantly unusual, hearty meal reminiscent of Mexico. HOW: This dish is all about the condiments -- roast a turkey in a complex sauce, whip up the equivalent of Mexican polenta, and make a bright, zippy pineapple salsa to top it all off. WHY WE LOVE IT: We can't get over the Kol Indio -- making a unique polenta-like porridge like this is now the newest trick up our sleeves. Once you assemble all of the parts, everything plays together perfectly.
Pavo En Kol Indio

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Gather everything together now.

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That turkey is going to need a little salt, yes?

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The start to many a good meal.

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Brown it! Breast-side down first.

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This is what you're going for -- now remove it to a plate.

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In go the onions. When they start to brown, add the spice parade.

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Sprinkle it in, and reach for your second spice. (Give thanks to your mise later.)

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Oregano joins in on the fun.

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And all of the chiles -- you'll taste the kick later.

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When all of that has made your kitchen smell amazing, add the tomato paste and stir it in.

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Slowly pour in the stock and lime juice.

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And mix that in, too. Pause to admire this -- it's going to smell incredible.

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Turkey, get back in the pot!

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Ladle some liquid over his top so he doesn't dry out. Then he's oven-bound.

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While the turkey cooks, turn your attention to the Xni-Pek.

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This one's easy: just stir everything together!

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But don't forget to season.

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A little lime binds it all together.

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This goes into the fridge to mingle and make friends will you do the rest.

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That turkey is done! Take it from the pot and place it into a big bowl.

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Remove the skin, and the bones, too -- you won't want to eat those.

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And shred the meat with two forks. Be careful, it'll still be warm!

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Pour a couple ladles full of the liquid from the pot over the shredded turkey. You'll need to taste-test your work, too. Do that now.

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Now for the Kol Indio: add the broth to the Dutch oven and bring it to a simmer.

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Whisk in the cornmeal, and cook until it resembles a thick porridge. After that, you'll be ready to eat!

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Your masterpiece, all assembled.

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