Title: Turkey in Green Chile
Categories: Poultry
Yield: 4 Servings

1 2-lb turkey hindquarter; or
-so
2 tb Olive oil
1 Recipe blended red chile
-pods using green chiles in
-place of red chiles (see
-recipe for "Carne Adovado"
-in this cookbook)

I assume that a Southwest Indian cook would prepare a meal in this
manner. It is a new way to understand turkey, and it is about time we
understood the "old bird."

In a covered Dutch oven, brown the defrosted hindquarter in the oil. Add
the sauce and simmer, covered, until the meat is tender, about 1 hour.

Serve this along with Baked Pumpkin and Onions (see recipe) and you will
have a very nice Santa Fe meal.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.