INGREDIENTS:

1 portion JENNIE-O® Split Turkey Breast, skin removed
3 ears fresh corn, each cut in half
3 tablespoons chopped cilantro
3 green onions
2 cloves garlic, minced
2 HERB-OX® chicken bouillon cubes
Salt and pepper, to taste
12 cups water
2 cups small yellow potatoes
3 medium russet potatoes, peeled and sliced
3 medium red potatoes, peeled and sliced
⅓ cup dried guascas
1 cup thickened heavy cream, for serving
1 cup drained capers, for serving

DIRECTIONS:

In large stock pot, place turkey, corn, cilantro, green onions, garlic, bouillon cubes, salt and pepper. Add water. Bring to boil over high heat. Reduce heat to medium. Partially cover and cook 45 to 50 minutes, or until thermometer inserted into the center of the turkey reads at least 165°F. Remove turkey. When cool enough to handle, shred turkey meat. Reserve.

Remove green onions from stock pot, discard. Add potatoes and guascas. Cook, simmer 20 to 30 minutes or until potatoes are tender. Return shredded turkey to pot.

Serve Ajiaco hot with cream and capers.