Mexican Turkey and Squash Stew
YIELD: 4 servings
- 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.