Avocado, Turkey & Tomatillo Stew

Filed in archive Latin Food on July 16, 2007

Another Turkey and Avocado recipe, to spice up your healthy diet - with a little Latin flavor, chica!

Avocado, Turkey & Tomatillo Stew

Ingredients:

- 2 1/2 quarts turkey or chicken stock
- 2 1/2 cups shredded or chopped turkey
- 3 tablespoon olive oil
- 3/4 cup onion, medium diced
- 1 cup celery, medium dice
- 1 tablespoon garlic, finely diced
- 1 1/2 cup white sweet potato or yam placed in water
- 2 cups tomatillo, large diced
- 1/2 cup cilantro, medium diced
- 3 Avocados, 1/3-inch diced
- 1 tablespoon crème fraiche or sour cream for garnish
- 3 cups fried tortilla, julianned; save 1 cup for garnish
- 2 tablespoons cumin, optional salt and pepper to taste

Directions:

1 - Place a medium sized stockpot on high heat.
2 - Saute the onions, celery, garlic and sweet potatoes in olive oil. Sweat the vegetables for about five minutes; do not brown.
3 - De glaze vegetables with turkey stock. Add tomatillo and let simmer for approximately 15 minutes.
4 - After 15 minutes, add 2 cups of fried tortilla; save the additional cup for garnish.
5 - Add the avocados and cilantro.
6 - Serve the stew in bowls; garnish with crème fraiche and fried tortilla.

Recipe by Chef Kenneth Collins.