Original Recipe by Anna Rossi
A slow simmered Mexican inspired stew is delicious served in a bowl & topped with a variety of fresh garnishes. Further reduced and thickened, these flavors are fantastic on top of cheesy and buttery arepas. The addition of cumin and coriander and bold acidity in a one-stop-shop salsa verde add a fresh flair to a traditional Thanksgiving bird when it comes to leftovers.
For the soup:
2 TBS extra virgin olive oil
1 lrg onion, diced
4 cloves of garlic, minced
1-3 TBS jalapeños, minced and adjust to heat preference
1 lb turkey, shredded
1 tsp ground cumin
1 tsp ground coriander
2 cans of garbanzo beans, rinsed and drained
1 jar green salsa, Tostitos or Goya are great
1 quart chicken or turkey stock
Egg, sunny side up
Queso fresco or feta cheese, crumbled
1 avocado, thinly sliced
In a heavy bottom dutch oven over medium low heat, add olive oil and saute onion until translucent, about 5-6 minutes. Add garlic and jalapenos and sautee an additional 2 minutes until aromatic. Add the shredded turkey, cumin and coriander. Let the meat brown with onion mixture and absorb the spices.
Add the garbanzo beans, salsa, and chicken stock and simmer over low heat with the lid on for 20 minutes.
While the stew simmers, prepare the garnish. When you are ready to serve, top each bowl with your favorite farnish and enjoy!
* *If making Arepas:
Prepare your arepas according to package instructions. We like the brand P.A.N., pre cooked white cornmeal, found in the international food section of the supermarket. Lay on a plate or bowl and top with Turkey Pozole Verde.