Equipment
* optional
Ingredients
Red Chile Sauce
- 80 g dried new mexico red chiles, stems and seeds removed
- 750 ml boiling water
- 150 g white onion, roughly chopped
- 6 garlic cloves, peeled
- 5 g ground cumin
- 3 g dried mexican oregano
- 30 ml apple cider vinegar
- 250 ml chicken stock
Turkey
- 4 turkey thighs, bone-in, skin-on
- 30 ml vegetable oil
- 10 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 576 kcal
- Protein
- 80 g
- Carbohydrates
- 13 g
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 1890 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 293 mg
- Potassium
- 1198 mg
- Calcium
- 69 mg
- Iron
- 7.0 mg
- Magnesium
- 101 mg
- Phosphorus
- 702 mg
- Zinc
- 11.3 mg
- Vitamin A
- 99 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 8.1 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 1.24 mg
- Niacin
- 23.6 mg
- Folate
- 40 mcg
- Water
- 530 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a dry Dutch oven over medium heat. Toast the cleaned chile pods in batches for 30-60 seconds per side until fragrant and slightly darkened, being careful not to burn them. Transfer to a heatproof bowl.
Pour the boiling water over the toasted chiles. Weight them down with a plate to keep submerged and let soak for 20 minutes until completely soft.
Drain the chiles, reserving 120ml of the soaking liquid. In a blender, combine the softened chiles, reserved soaking liquid, onion, garlic, cumin, oregano, vinegar, and chicken stock. Blend on high until completely smooth. For a silkier sauce, strain through a fine mesh sieve; otherwise leave rustic.
Preheat oven to 160°C/325°F. Pat turkey thighs very dry and season generously with salt and pepper. Add oil to the Dutch oven over medium-high heat. Sear turkey skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear the other side for 2 minutes. Remove turkey to a plate.
Pour the chile sauce into the Dutch oven, scraping up any fond (browned bits) from the bottom. Bring the sauce to a simmer. Return the turkey thighs to the pot, skin-side up, ensuring they are mostly submerged but the skin remains visible.
Cover the pot and transfer to the oven. Braise for 1 hour 30 minutes, or until the meat is very tender and pulling away from the bone. Internal temperature should reach at least 74°C/165°F, though for braising, higher is preferred for texture.
Remove from oven. If the sauce is too thin, remove turkey and simmer sauce on the stove to reduce. Taste sauce and adjust salt. Serve turkey ladled with generous amounts of sauce.
Chef's Notes
- New Mexico chiles come in varying heat levels (Mild, Medium, Hot, Extra Hot). Choose based on your tolerance, or mix Guajillo (mild) with Arbol (hot) to customize.
- For the best texture, remove the skin after braising and shred the meat into the sauce, essentially making a turkey 'carne adovada'.
- If using raw turkey legs/drums instead of thighs, increase the braising time by 15-20 minutes as the tendons take longer to break down.
- Wear gloves when handling the dried chiles to prevent capsaicin burns on your hands or eyes.
Storage
Refrigerator: 4 days — Flavors improve significantly the next day.
Freezer: 3 months — Freeze in airtight containers with plenty of sauce.
Reheating: Gently reheat in a covered pot on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much.
Troubleshooting
Sauce tastes bitter
Cause: Chiles were burnt during toasting or unseeded pith was left in
Fix: Stir in a small amount of honey or agave syrup (5-10ml) to counteract bitterness
Prevention: Toast only until fragrant (seconds, not minutes) and remove all seeds/stems
Meat is tough
Cause: Not braised long enough
Fix: Return to oven for another 30 minutes; add a splash of water if sauce is dry
Prevention: Ensure pot is sealed and cook time is sufficient for connective tissue breakdown
Cultural Context
This dish is a poultry adaptation of 'Carne Adovada', a signature New Mexican dish traditionally made with pork. It relies heavily on the native red chile of the region (often from Hatch or Chimayó), which provides a distinctive earthy flavor that is fundamentally different from standard chili powder.
