Mexican Turkey Stew

This is a wonderful use for your leftover turkey… and it’s rich and comforting. No one will guess it’s made from your leftovers, and you can bet this will be a family favourite! You can make this… sit down and watch the game… curl up and watch a movie… or after, go for a long walk on one of the beautiful beaches in Jaltemba Bay. Either way, you’re tummy will thank you and you will get plenty of besos!

Yield: 8 servings

Mexican Turkey Stew

Ingredients
3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
Cooking spray
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground Guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth

1 (15-ounce) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkin seed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled queso fresco cheese
Lime wedges (optional)

And now… the Preparation

1. Preheat broiler if you have one; see below if you don’t.

2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil (if you have a broiler, LUCKY YOU) if not, use your BBQ or the top of your stove. Just put the peppers directly on the flame, 6 minutes or until blackened. Place in a paper or plastic bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside. Do not run under water to peel it; just take a paper towel and rub. It’ll come off… if not all of it does, that’s okay too… it adds depth to your stock. Truly, trust me on this one.

3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook until tender and soft, stirring occasionally. Add garlic; cook 1 minute. DO NOT BURN YOUR GARLIC; if you do, you will have to start over, stirring occasionally. Add chile powder and oregano (we have GREAT Mexican oregano right here; check out the markets or one of our wonderful veggie stores); cook 1 minute, stirring constantly. Stir in 4 cups water, broth and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Make sure the hominy is tender though, nothing worse than breaking a tooth on your corn… lol. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Put it in your most beautiful bowl. Top each serving with 1 tablespoon pumpkin seed kernels, 1 tablespoon radishes, 1 tablespoon green onions and 1 tablespoon cheese. Serve with lime wedges, if desired. I just like the garnishes on the table and folks can add what they like… more of their favourites!! And less of the stuff they aren’t so fond of.

Salud!

Original recipe and photo from Cooking Light‘s Global Recipes for Thanksgiving Leftovers.

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