Ingredients

1 small turkey, in serving pieces or 2 chickens
1/2 C. lard
2 ancho chilies, chopped
2 pasilla chilies, chopped
2 serrano chilies, chopped
4 oz. almonds, blanched, slivered
1 Tbsp. white sesame seeds
2 chorizos, peeled/chopped
1 large onion, sliced thin
1/2 lb. tomatoes, peeled, seeded, and chopped
1 tsp. cinnamon powder
2 C. turkey or chicken stock
1 Tbsp. sugar
5 tsp. cider vinegar
1 tsp. salt or to taste
4 oz. pineapple, chunked
2 firm cooking apples, peeled, cored, and sliced
1 large unripe banana, peeled and sliced

Cooking Instructions

Brown turkey in lard. Remove. Pour off fat, leaving 2 Tbls. in the pan. Fry chilies, almonds, and sesame seeds together until fragrant. Blend to a puree in a blender. Fry chorizo meat in the fat that remains in the pan. Remove. In the same fat, cook onions until soft. Add blended mixture, tomatoes, and cinnamon. Cook a few minutes and then turn out the whole mess into a large casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning. Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer for 45 minutes to 1 hour.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)