Name: Pepián de pava — turkey in ground-corn sauce
Prep time: 25 min
Cook time: 74 min
Total time: 104 min
Cuisine: Peruvian cuisine
Ingredients: 680 g skinless boneless turkey thigh, in 4 large pieces; raw; 460 g tender choclo kernels, cut from the cob; raw, kernels; 60 g dry white rice, finely crushed but not powdered; 700 ml unsalted poultry stock; prepared; 160 g red onion, finely diced; 16 g garlic, crushed; 55 g ají amarillo paste; 25 g ají panca paste; 24 ml vegetable oil; 2 g ground cumin; 1 g ground black pepper; 4 g fine salt; 20 g fresh coriander leaves and stems, finely chopped

Pepián de pava — turkey in ground-corn sauce: ingredients, method and serving guidance

Yield 4 plated portions

Prep 25 minutes

Cook 74 minutes

Passive 5 minutes

Total 104 minutes

Ingredients ↓

Overview

Pepián de pava — turkey in ground-corn sauce: ingredients, method and serving guidance

Pepián de pava belongs to the cooking repertoire associated with Trujillo and La Libertad on Peru’s northern coast. The name refers to a thick preparation built around turkey and ground maize; regional descriptions also mention rice, chile and coriander. It is a substantial stew, rather than a separate sauce poured over plain poultry.

Fresh choclo is the structural ingredient here. The kernels are processed coarsely and cooked slowly until their starch thickens the stock. A smaller addition of crushed dry rice reinforces the texture without changing the dominant maize character. Ají amarillo lends fruitiness, while ají panca contributes mellow warmth and a dark-red tone.

Start the turkey first and finish the grain mixture in the cooking liquid. The decisive control is gentle heat with frequent stirring after the maize enters: the sauce should remain spoonable and the turkey must reach a measured safe internal temperature. A brief off-heat settling period makes the result easier to portion.

Ingredients

Turkey and grain

680 g skinless boneless turkey thigh, in 4 large pieces; raw
460 g tender choclo kernels, cut from the cob; raw, kernels
60 g dry white rice, finely crushed but not powdered
700 ml unsalted poultry stock; prepared

Aderezo

160 g red onion, finely diced
16 g garlic, crushed
55 g ají amarillo paste
25 g ají panca paste
24 ml vegetable oil
2 g ground cumin
1 g ground black pepper
4 g fine salt

Finish

20 g fresh coriander leaves and stems, finely chopped

Method

Prepare the corn and rice.Pulse 460 g tender choclo kernels with 200 ml of the listed poultry stock into a coarse mash; crush 60 g dry rice separately into small gritty pieces, not fine flour. Keep the two mixtures separate. The corn mash has visible grains and the rice resembles rough sand.
Brown the turkey.Pat the 680 g raw turkey pieces dry. Warm 24 ml vegetable oil in a heavy pot over medium-high heat, sear the pieces for 8 minutes in one layer, turning to colour several sides, then move to a clean plate. The turkey surfaces are golden in patches without a blackened crust. Keep raw turkey tools separate from clean serving tools.
Build the aderezo.Reduce the pot to medium heat. Add 160 g diced red onion and cook for 8 minutes, stirring; add 16 g garlic, 55 g ají amarillo paste, 25 g ají panca paste, 2 g cumin, 1 g pepper and 4 g salt, then stir for another 4 minutes. The onion softens and the chile mixture becomes fragrant and glossy.
Simmer the turkey.Return the browned turkey and any plate juices to the pot with 350 ml poultry stock; bring to a gentle simmer and cover loosely for 30 minutes, turning the pieces occasionally. Check the thickest centre with a thermometer; the poultry must reach at least 74 °C before serving. The turkey pieces feel tender when pressed with a fork; the thermometer reads at least 74 °C. Poultry must reach a measured 74 °C; visual browning is insufficient.
Thicken with ground maize.Stir in the crushed rice, followed by the corn mash and the remaining 150 ml poultry stock. Continue over low heat for 18 minutes, stirring along the bottom often so the maize cooks without scorching. The stew drops slowly from a spoon and the rice is soft without gritty centres.
Add coriander and finish.Fold in 20 g chopped coriander. Simmer 2 minutes more, scraping the pot bottom; check the sauce sits around the turkey rather than becoming stiff. The coriander is dispersed and a spoonful holds a thick but flowing mound.
Settle before plating.Remove the pot from heat and let it stand for 5 minutes, covered loosely, then portion the turkey and maize sauce into four warm bowls. A light spoon trail closes slowly through the settled sauce.

Practical

Points that matter

Grind fresh choclo coarsely so its starch thickens without becoming a puree. Cook ground corn over gentle heat and run a spoon along the base of the pot often. Use a thermometer at the thickest part of the turkey; the minimum is 74 °C.

Practical serving and storage

Serve hot in bowls, letting the maize sauce surround each portion of turkey. Keep rice accompaniments separate if offered; none are required for the recipe. The corn must be tender fresh kernels, not dry cornmeal. If a processor makes the mash smooth, stop sooner next time; the coarse particles give the stew a less pasty finish. If the stew tightens while standing, loosen it with a spoonful of hot liquid from the same pot before serving. Do not pour in extra unlisted stock during cooking; the specified 700 ml is fully allocated between grinding and simmering. Cool cooked portions promptly in shallow containers, refrigerate at 4 °C or below within two hours, and eat within three to four days. Reheat gently to 74 °C in the centre while stirring the thick sauce so heat reaches every portion.

Control points

Corn mixture sticksThe heat was too high or stirring missed the base. Move the stew to a clean pan without scraping burnt material, then cook more gently.
Turkey seems firmThe meat has not tenderised yet. Cover and simmer gently, checking temperature and tenderness, before adding the maize if possible.

Nutrition per serving (estimated)

Serving size1 of 4 plated portions
Calories449 kcal
Carbohydrates43.2 g
Protein47.9 g
Fat10.9 g
Fibre4.8 g
Sodium862 mg

Allergens and food safety

Allergens: No major allergen is intentionally added by this ingredient list; check purchased stock and chile pastes for allergens and cross-contact. Food safety: Raw turkey must be kept separate from produce and cooked dishes. Check the thickest portion with a food thermometer and serve poultry only after it reaches 74 °C. Wash any board and tool that contacted raw poultry. Cool leftovers in shallow containers and refrigerate at 4 °C or below within two hours; consume within three to four days and reheat to 74 °C.

Closing

Tender turkey in a thick, flowing choclo and chile sauce. Gentle simmering and frequent bottom-stirring protect the maize texture.