New Mexican Stew with Ground Turkey + Green Chiles

New Mexican Stew with turkey, green chiles, and lime #glutenfree
Slurp worthy green chile stew with turkey.

Dust off the slow cooker.

Looking for a simple but truly fabulous slow cooker recipe to warm you up? Here is one my favorites. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year.

Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.

Karina's New Mexican Stew Recipe with Ground Turkey and Green Chiles

Recipe posted January 2009.

I used ground turkey in my version, but chicken would work, as would ground pork. Vegan? Skip the meat and add your favorite beans. Serve this hearty- but light- stew with my Yeasted Quinoa-Cornbread recipe.

Turn on your slow cooker to high or low as you prefer.


1 lb. fresh ground turkey, chicken or pork (use 1 15-oz can black beans for vegan)
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut squash, diced
2 large or white gold potatoes, peeled, diced
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth- or vegan broth
Sea salt and ground pepper, to taste

For serving:

Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
1-2 teaspoons raw sugar or raw agave nectar, as needed


First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer's instructions until done.

About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.

Serve with:

Pumpkin Corn Muffins
Yeasted Quinoa-Cornbread
Brown Rice Tortilla Chips
Blue Corn Muffins with Green Chiles

Serves 4.

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xox Karina