Mexican Turkey and Squash Stew
- 1 1/2 pounds skinless, boneless turkey breast
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 8 large sprigs thyme or 1 teaspoon dried thyme
- 1 large onion, chopped
- 1/2 pound small red-skinned potatoes, thinly sliced
- 1 pound cubed peeled butternut squash
- 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons
- 3/4 cup prepared salsa verde
- 1 cup crumbled corn tostadas or tortilla chips, plus more for serving
Cut the turkey into 1 1/2-inch pieces. Sprinkle with the cumin, and salt and pepper to taste. Heat the olive oil in a Dutch oven or large pot over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes. Serve with more tostadas.
Per serving: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
Photograph by Antonis Achilleos
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