This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.
Many people like to cook their turkey on those upright stands, so I thought I’d try it. I liked it so much I’m calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave’s Chipotle Gravy, below. Note: This recipe requires advance preparation.
This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking.
2-3 lb pork shoulder roast
1 lb bag of dried red beans
Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme
Soak the beans in water overnight, per the instructions on the package.
Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.
While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.
Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans. Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.
About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.
Heat scale: Mild
