Recipes » Yucatecan » Alta Verapaz Stew (Sac-ic de Chunto o Chompipe)

Ingredients

• For the Turkey:
• 5 lbs. turkey legs or wings
• 2 leeks
• 1 white onion, peeled and halved
• 1 bunch scallions
• 1 bunch cilantro
• 1 bunch fresh mint
• 1 tsp allspice berries (dry roasted)
• 1 head garlic, cut crosswise in half
• For the Sauce:
• 12 plum tomatoes (2.5 pounds)
• 1 lb tomatillos, husked
• 1/2 lb red sweet peppers
• 1 large white onion (12 oz) unpeeled
• 1 whole head garlic
• 1 tsp allspice berries
• 1 tsp black peppercorn
• 1 cinnamon stick
• 1 tsp cumin seeds
• 3 tsp salt
• 1 tsp ground achiote seed
• 1 cup finely chopped cilantro
• 1/2 cup fine chopped mint
• 3-4 ears of corn /roasted, cut off the cob
• 5-6 (or more as needed) tbsp masa flour
• Chile balls / mint : garnish

Preparation

Turkey:
Cut turkey into serving pieces (10 or so). Wash and pat dry.
Place in stockpot, add 2 1/2 quarts water, and the leeks, onion, scallions, cilantro, mint, allspice, and garlic.

Bring to a boil, lower heat; simmer, COVERED, skimming occasionally, until turkey is tender, 1.5 hours. Remove turkey pieces. Strain broth; discard solids. Return the turkey and broth to the pot.

Sauce:
Grill tomatoes, tomatillos, red pepper. onion, and garlic until darkened. Cool. Set aside.

Roast  the allspice, peppercorns, cinnamon, and cumin on a dry skillet for 1 minute. Cool, then grind in a spice mill.
Place the roasted veggies and spices in a blender with the salt and achiote powder,  and process to a puree. Place into the stockpot with the turkey, adding the cilantro and mint.

Dissolve the masa in 1/2 cup of the broth. Add the cut corn. Stir into the broth and simmer until thickened to the consistency of a light cream soup.

Garnish with mint sprigs and grated chile balls.