Boil the drumsticks for 1 hour and then pull all the meat from the bone. That was really miserable to do, but it turned out good!
In a large skillet, heat olive oil and cook whole plum tomatoes and one onion until charred in places. Remove from the pan and wipe it out. Add three red poblano peppers, a cubanelle, and a long hot finger pepper and cook until charred (seeds removed). Send tomatoes, peppers, and onions through a food processor until puréed.
Wipe out the pan and heat a little olive oil and then add the shredded turkey meat and minced garlic and cook quickly. Season with cumin, salt, and pepper. Cook until beginning to crisp up on the edges and then add about 1 cup chicken stock (you can add some of the stock you boiled the turkey in too!) And cook until the liquid reduced a bit. Add the tomato/pepper purée and bake for about 30-40 mins until tender at 375°.
Tomatoes are just diced with extra virgin olive oil, lime juice, cilantro, S&P.
Serve over rice wth Cotija cheese!
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