4.9 from 21 votes
Southwestern Turkey Leg Stew
While I make this stew with turkey drumsticks, you could use pork, which is traditional, or pheasant legs, or even cuts like venison neck or shanks. I definitely recommend you buying the chicos online, unless you live in New Mexico, but as I mention above, any dried corn will do.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 people
Calories: 653 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 turkey drumsticks, or legs and thighs from 1 turkey
- 5 to 10 ounces dried corn, about 3 cups
- 1 quart turkey or chicken stock
- 1 teaspoon dried oregano, Mexican if possible
- 2 tablespoons ancho chile powder (optional)
- 1 to 4 chipotles in adobo, minced
- 1 cup dried beans (pinto, tepary, etc.)
- 2 tablespoons lard or vegetable oil
- 1 large yellow or white onion, chopped
- 4 to 6 poblano or Anaheim chiles, roasted, skinned and seeded (or used canned green chiles)
- 1/2 cup chopped cilantro or parsley
Instructions
- Put the dry beans in a bowl of very hot water and set aside. Turn the oven to 400F. Salt the turkey drumsticks well on all sides and put them in a roasting pan; you can coat them with a little oil if you'd like. Roast, turning once or twice, until browned, about an hour.
- Meanwhile, in a large soup pot, add the turkey broth and 4 more quarts of water. Bring to a simmer and add salt to taste. Drop in the dried corn and simmer this while the turkey legs roast.
- When the turkey legs are ready, nestle them into the pot and add a bit more water if they're sticking out of the water. Bring to a simmer and stir in the oregano, chipotles and ancho powder. Simmer gently, partially covered, for 2 hours.
- Drain the beans and add them to the pot; they'll usually need an hour to cook.
- While everything is simmering, heat the lard in a frying pan and saute the onion over medium-high heat until the edges brown. Chop the roasted chiles into pieces you'd want to eat in a stew and add them to the frying pan. Saute for 2 minutes, stirring often. Add the contents of the frying pan to the pot.
- When everything is getting tender, fish out the turkey legs and lay them on a baking sheet to cool. When they are cool enough to handle, strip all the meat off the legs and add it back to the pot. Discard the bones.
- Finish with the chopped cilantro and serve with sour cream on the side.
Cup of Yum
Nutrition Information
Calories
653kcal
(33%)
Carbohydrates
24g
(8%)
Protein
75g
(150%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Cholesterol
240mg
(80%)
Sodium
381mg
(16%)
Potassium
1532mg
(44%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
993IU
(20%)
Vitamin C
50mg
(56%)
Calcium
101mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 653
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 24g | 8% |
| Protein | 75g | 150% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 381mg | 16% |
| Potassium | 1532mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 50mg | 56% |
| Calcium | 101mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.