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Karina's New Mexican Stew with Ground Turkey + Green Chiles


Dust off the slow cooker.


Looking for a simple but truly fabulous slow cooker stew recipe to warm you up? Here is one my all time faves. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Butternut squash and potatoes round out the spicier flavors. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year. We serve it with my favorite gluten-free corn muffin recipe.

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

Karina's 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. 

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

Ingredients:

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

Instructions:

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:

Karina's Favorite Corn Muffins

Pumpkin Corn Muffins

Yeasted Quinoa-Cornbread

Brown Rice Tortilla Chips

Blue Corn Muffins with Green Chiles

Serves 4.



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Recipe Source: glutenfreegoddess.blogspot.com

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xox Karina