Mexican Turkey Stew

Name: Mexican Turkey Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 larges Anaheim chiles, seeded and halved lengthwise; 2 teaspoons canola oil; 2 Tbsps ground guajillo chile powder; 79 milliliters chopped fresh cilantro; 4 garlic cloves, minced; 425 grams golden or white hominy, drained; 118 milliliters thinly sliced green onions; 710 milliliters fat-free, lower-sodium chicken broth; 355 milliliters chopped onion; 2 teaspoons dried oregano; 57 grams 1/2 cup crumbled queso fresco cheese; 118 milliliters thinly sliced radishes; 118 milliliters roasted unsalted pumpkinseed kernels; 0 teaspoons salt; 946 milliliters leftover shredded cooked turkey breast; 946 milliliters water

The recipe Mexican Turkey Stew could satisfy your Mexican craving in roughly 45 minutes. One serving contains 490 calories, 89g of protein, and 10g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up roasted pumpkinseed kernels, salt, garlic cloves, and a few other things to make it today. It is perfect for Autumn. If you like this recipe, you might also like recipes such as Mexican Turkey and Squash Stew, Mexican Stew, and Mexican Cod And Potato Stew.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a paper bag, and fold to close tightly.

Let stand for 15 minutes. Peel and chop; set aside.

Heat oil in a large Dutch oven coated with cooking spray over medium heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Dutch Oven

Add onion to pan; cook 6 minutes, stirring occasionally.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add garlic; cook 1 minute, stirring occasionally.

Ingredients you will need

Garlic

Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese.

Ingredients you will need

Anaheim Pepper

Chili Powder

Green Onions

Cilantro

Radish

Oregano

Cheese

Hominy

Whole Turkey

Broth

Water

Salt

Soup

Equipment you will use

Bowl

Ladle

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth

Ingredients you will need

Guajillo Pepper

Dark Chocolate

Caramel

Scotch Whiskey

Beer

Soup

Ale

Equipment

Ingredients

Servings:

3larges

Anaheim chiles, seeded and halved lengthwise 2teaspoons

canola oil 2Tbsps

ground guajillo chile powder 79milliliters

chopped fresh cilantro 4

garlic cloves, minced 425grams

golden or white hominy, drained 118milliliters

thinly sliced green onions 710milliliters

fat-free, lower-sodium chicken broth 355milliliters

chopped onion 2teaspoons

dried oregano 57grams

1/2 cup crumbled queso fresco cheese 118milliliters

thinly sliced radishes 118milliliters

roasted unsalted pumpkinseed kernels 0teaspoons

salt 946milliliters

leftover shredded cooked turkey breast 946milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.