Smoky Turkey Stew
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Tablespoon|
|Dry mustard powder||1 Teaspoon|
|Instant coffee powder||1 Teaspoon|
|Turkey thighs||3 1⁄2 Pound, skinned (2 Pieces, 3 1/2 Pound In Total)|
|Tomato sauce||15 Ounce (1 Large Can)|
|Tomato paste||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Liquid smoke||1⁄8 Teaspoon|
In a 4-quart or larger electric slow cooker, combine onion, garlic, sugar, chili powder, mustard, and coffee powder.
Rinse turkey, pat dry, and place on top of onion mixture.
In a bowl, mix tomato sauce, tomato paste, lime juice, vinegar, and liquid smoke; pour over turkey.
Cover and cook at low setting until turkey is so tender it pulls from bones when prodded with a fork (8 to 10 hours).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from cooking liquid; pour liquid into a 3-quart pan.
Bring to a boil over medium-high heat; then boil, stirring often, until reduced to about 2 1/2 cups (about 10 minutes).
Meanwhile, remove and discard bones and fat from turkey; tear meat into bite-size pieces.
Stir turkey into hot cooking liquid; reduce heat to low and cook, stirring gently once or twice, until heated through (about 5 more minutes).
Season to taste with salt.