Entree: Mexico – Quintana Roo / Caribbean Coast – Relleno Negro (Yucatecan turkey stew in a deeply smoky black chile sauce served with pork meatballs)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Additional 20 min

Total 2 hrs 5 min

Ingredients

- 3 lb (1.36 kg) bone-in turkey pieces (thighs and drumsticks), about 6 pieces
- 1 lb (454 g) ground pork
- 2 large (approx. 100 g) eggs
- 1/2 cup (60 g) stale white bread crumbs soaked in 1/4 cup (60 ml) milk
- 1 lb (450 g) ripe tomatoes, about 4 medium
- 1 large (about 8 oz / 225 g) white onion, halved
- 6 garlic cloves
- 8 dried ancho or pasilla chiles, stemmed and seeded, about 2 oz (60 g)
- 2 corn tortillas, charred until blackened
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tsp (2 g) whole black peppercorns, toasted and ground
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) cumin seeds, toasted and ground
- 4 cups (960 ml) turkey or chicken broth
- 2 bay leaves
- 2 hard-boiled eggs, peeled (for garnish)
- Fresh cilantro leaves for garnish
- Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the chiles and vegetables: char the tomatoes, onion halves, and garlic cloves directly over a flame or under a broiler until well blackened. Lightly toast the dried chiles in a dry skillet until fragrant, then briefly char the two corn tortillas until blackened. Remove stems and seeds from chiles and soak them in 1 cup (240 ml) hot water for 20 minutes to soften.
2. Make the recado negro paste: in a skillet, toast peppercorns, cumin seeds, and bay leaves until aromatic. Drain softened chiles and transfer to a blender with charred tomatoes, charred onion, charred garlic, charred tortillas, toasted spices, 2 tbsp (30 ml) lard or oil, 1 cup (240 ml) of the broth, ground cloves, and dried oregano. Blend to a very smooth, glossy paste, adding a little broth if needed. Pass through a fine sieve if desired.
3. Form the meatballs: in a bowl combine ground pork, soaked bread crumbs (squeeze out excess milk), 1 beaten egg, a pinch of salt and pepper, and 1 tbsp (15 ml) chopped cilantro. Mix gently and form into small meatballs about 1 to 1.25 inches (2.5–3 cm) in diameter.
4. Brown proteins: heat 1 tbsp (15 ml) oil in a large Dutch oven over medium-high heat. Brown turkey pieces on all sides in batches, then remove and set aside. In the same pot, brown the pork meatballs lightly—just enough to color—then remove.
5. Assemble and simmer: return the turkey and meatballs to the pot. Stir the recado negro paste into the remaining 3 cups (720 ml) broth until combined. Pour over the turkey and meatballs, add bay leaves, bring to a gentle simmer, and partially cover. Cook 45–60 minutes, or until turkey is tender and the sauce has reduced to a thick, glossy black consistency. Skim fat as needed.
6. Finish and serve: adjust salt and pepper. Carefully place halved hard-boiled eggs into the stew to warm, or slice and plate as garnish. Sprinkle chopped cilantro over each portion and serve hot with white rice or warm corn tortillas.