Estofado de Pavita

Peruvian Stewed Turkey

2 pounds of turkey breast, cut into large cubes
Salt & pepper to season meat
2 Tbsp of canola oil
1 onion, diced
4 cloves of garlic, minced
1 Tbsp of cumin powder
2 Tbsp of aji amarillo paste
2 aji amarillo peppers, seeded and minced
2 tomatoes, peeled, seeded and minced
1 bell pepper, cut into thin strips
2 sweet potatoes, peeled and cubed
½ cup of orange juice
1 cup of dark beer
2 cups of beef broth
Salt to taste

Season turkey pieces with salt and pepper. In a Dutch oven, heat oil over medium high heat, add turkey and brown. Remove turkey pieces and keep warm. Sauté onions in the oil over low heat until they are transparent. Add garlic, cumin powder and sauté 2 more minutes. Stir in aji amarillo paste and add aji amarillo peppers, tomatoes, bell pepper and cook 5 more minutes. Return turkey pieces to the pot, add sweet potatoes and stir to combine. Add orange juice, dark beer and beef broth. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Season with additional salt if necessary. Serve with boiled yucca and white rice. Serves 4.

Adapted from La Cocina Norteña.