Out of pork, but not out of options

All good things come to an end and the pork loin was no exception. With Lupe on a diet I have been somewhat lazy about restocking the fridge. We just aren't eating as much and I don't make nearly as many pilgrimages to the stores anymore. Now, the fridge is looking kind of bare. This afternoon I looked into the icebox and realized that options were not plentiful. Not much in the way of fresh veg and no protein. Yikes. I quickly surveyed the freezer to see what might be available. Hhhmmmmmmh? let's see......a couple of huge tri-tips. No; those will take forever to thaw. Frozen hot Italian sausage.....no, Lupe isn't going to go for that. Pork loin? not again. Let's see what's under the frozen squid bait packs and the lobster hoop net bait cages. Voila! Turkey thighs. The Thanksgiving that keeps on giving. I bought those back in November. You gotta love the vacuum sealer.

Once thawed, I removed the meat from the bone and cut it into small cubes. The thigh meat was seared in a little pork lard and then I threw in half a head of minced garlic, four sliced queen olives and some diced red jalapeno (en escabeche). I just let the garlic go long enough to get a little golden and then I added a 7.5oz can each of San Marzano chipotle sauce and El Pato tomato sauce with jalapeno.
A 12oz can of fire roasted tomatoes provided enough liquid for finishing the turkey. The turkey was cooked through and tender when the sauce had reduced down by a third. Right at the end I added a can of corn. Everything was ready just as the rice cooker clicked off. The chile con turkey was served over rice and topped with authentic crumbly Mexican cheese (no doubt brought into the country in my mother-in-law's purse) and diced avocado. Perfect spicy, hot, filling meal for a cold night.