This recipe is posted with permission from Karina, the Gluten-Free Goddess.  You can find this recipe and other gluten-free recipes at her website.

New Mexican Stew Recipe

with Ground Turkey and Green Chiles

She used ground turkey in her version, but chicken would work, as would ground pork. Vegan? She recommends to skip the meat and add your favorite beans. Serve this hearty- but light- stew with her Yeasted Quinoa-Cornbread recipe.

Turn on your slow cooker to high or low as you prefer.

You’ll need:

1 lb. fresh ground turkey, chicken or pork (use 1 15-oz can black beans for vegan)
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut squash, diced
2 large or white gold potatoes, peeled, diced
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth- or vegan broth
Sea salt and ground pepper, to taste

Before serving:

Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
1-2 teaspoons raw sugar or raw agave nectar, as needed

First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer’s instructions until done.
About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.

Serve with:

Pumpkin Corn Muffins
Yeasted Quinoa-Cornbread
Brown Rice Tortilla Chips
Blue Corn Muffins with Green Chiles

Serves 4.