Entree: Mexico – Yucatan – Relleno Negro (Yucatecan turkey stew braised in a smoky black chilmole sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.4 kg) bone-in turkey pieces (thighs and drumsticks)
- 1 lb (454 g) ground pork (for meatballs)
- 4 hard-boiled eggs
- 3 tbsp (45 ml) lard or vegetable oil
- 1 large onion, coarsely chopped (about 8 oz / 225 g)
- 4 garlic cloves
- 2 corn tortillas, toasted until very dark (about 40 g)
- 4 dried ancho chiles, stemmed and seeded (about 1.6 oz / 45 g)
- 2 dried guajillo chiles, stemmed and seeded (about 0.6 oz / 18 g)
- 1 small dried habanero or Mexican amarillo chile, stemmed and seeded (optional for heat) (about 0.1 oz / 3 g)
- 1 tsp (2 g) whole black peppercorns
- 8 whole cloves
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) oregano, preferably Mexican oregano
- 1 tsp (5 g) annatto (achiote) paste (optional, for depth)
- 1/2 tsp (2 g) ground allspice
- 6 cups (1.4 L) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 2 medium ripe plantains or potatoes, peeled and cut into large chunks (about 1 lb / 450 g)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil or lard (for searing meatballs)
- Fresh cilantro for garnish

Instructions

1. Prepare the meatballs: season ground pork with 1/2 tsp salt and a pinch of ground black pepper, form into 1-inch (25 mm) meatballs (about 24). Brown in 2 tbsp (30 ml) oil over medium heat until seared on all sides; drain and set aside.
2. Toast and char aromatics: in a dry skillet over medium-high heat, toast ancho and guajillo chiles until fragrant (do not burn). Lightly char the tortillas, onion halves and garlic cloves until blackened in spots to develop the characteristic smoky flavor.
3. Toast spices: in the same pan toast the peppercorns, cloves, cumin seeds and bay leaves until aromatic, about 1–2 minutes. Transfer toasted chiles, charred tortillas, onion, garlic and toasted spices to a blender.
4. Make the chilmole paste: add annatto paste, oregano, allspice and 1/4 cup (60 ml) of chicken stock to the blender. Puree until smooth, adding more stock a tablespoon at a time to reach a thick paste consistency. Pass the paste through a fine sieve if desired to remove large bits.
5. Brown the turkey: heat 3 tbsp (45 ml) lard or oil in a large heavy pot over medium-high heat. Sear turkey pieces in batches until nicely browned; remove and set aside.
6. Build the stew: return the pot to medium heat, add the chilmole paste and sauté briefly until fragrant, about 2–3 minutes. Pour in remaining 6 cups (1.4 L) chicken stock, stir to incorporate the paste, and bring to a gentle simmer.
7. Simmer together: add seared turkey, browned pork meatballs, bay leaves, vinegar, plantain or potato chunks, and 1 tsp (6 g) salt to the pot. Cover and simmer gently for 1 to 1 1/2 hours until turkey is tender and flavors are melded. Skim excess fat or foam as needed.
8. Finish and serve: gently stir in the hard-boiled eggs during the last 10 minutes to warm through. Adjust seasoning with salt and a splash of vinegar if needed. Serve hot garnished with chopped cilantro and warm corn tortillas on the side.