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

1 2-lb turkey hindquarter; or
-so
2 tb Olive oil
2 c Blended red chile pods
-(see recipe for "Carne
-Adovado" in this cookbook)

This one sounds hot, and it is . . . but not in terms of spice power. The
dish is amazingly mild and very flavorful. This would be great in any
season of the year.

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

I like Rice with Cheese and Onions (see recipe) with this dish. A light
salad and very heavy, dry red wine would complete a nice menu.

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