Vancouver Island Van Life - Slow Cooked Turkey Barbacoa

I check out a few spots around Vancouver Island... and my sister makes a guest appearance for a slow cook.

  / forestyforest  

Shorewolf Farm:
  / shorewolffarm  
  / shorewolffarm  

Recipe:

Foresty Forest and Shorewolf Farm Crockpot Turkey Barbacoa
Serves 10
1 dried New Mexico chiles
1 ancho chile
1 chile negros
1 qt chicken stock, divided
3 Tbsp vegetable or canola oil, divided
11 small onion, finely sliced
6 garlic cloves, smashed
2 tsp ground cumin
0.5 tsp ground cloves
2 tsp dried oregano
4 chipotle chiles packed in adobo, roughly chopped
2 Tbsp adobo sauce
¼ cup apple cider vinegar
2 tsp fish sauce
4 lbs turkey or meat of your choice
Salt and freshly ground pepper
2 whole bay leaves
Salt

To serve:
Flour or corn tortillas
Thinly sliced radishes
Avocado
Pico de Gallo

Remove stems and seeds from dried chiles.
Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Bring 2 cups chicken broth to a boil, then pour over the chiles and cover for at least 5 minutes.

In the pan, heat oil along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilies, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
Add soaked chilies and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
Place turkey in Crockpot. Add bay leaves, and sauce. Cook at low for 4-6 hours. Discard bay leaves and transfer turkey to a large plate. Return sauce to a pot on a stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 ½ cups, about 5 minutes.
Shred the turkey into large chunks with fingers or two forks. Return turkey to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until turkey is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately with tortillas, avocados, radishes, and pico de gallo.