Green Chile Turkey Stew
University of New Hampshire
The use of green chiles gives this stew a nice spice, while turkey breast makes it a healthful option. Use potatoes to turn the stew into an entree.
4 oz. canola oil
10 lb. boneless turkey breast, skin removed
2 lb. Spanish onions, chopped
2 oz. chopped garlic
2 tbsp. dry oregano
2 lb. fresh tomatoes, diced
2 lb. Yukon gold potatoes, peeled and large diced
1 1/2 canned green chiles
1 gal. water
Salt and pepper to taste
- Remove the skin and excess connective tissue from the turkey. Cut into 1-inch cubes. Heat oil in a rondeau and brown turkey cubes very well on one side, about 10 to 12 minutes.
- Add onions, garlic, oregano, salt and pepper. Cook until onions are translucent, then add potatoes, tomatoes, chiles and water. Cook until potatoes are tender, about 25 minutes. Hold hot until serving.