Slow-Simmered Guatemalan Kak’ik Turkey Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A vibrant traditional Guatemalan stew featuring tender turkey simmered in a spiced tomato and chili broth, showcasing indigenous flavors. This latin american-inspired soups ready in about 120 minutes pairs turkey thighs, bone-in and skin removed, water, medium roma tomatoes, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs turkey thighs, bone-in and skin removed
• 8 cups water
• 4 medium roma tomatoes, chopped
• 1 medium red bell pepper, chopped
• 3 guajillo chilies, dried and stems removed
• 4 garlic cloves, peeled
• 1 medium white onion, quartered
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1/4 cup chopped fresh cilantro leaves
• 2 tsp salt
• 2 tbsp vegetable oil
• 3 cups rice, cooked (for serving)

Instructions

1. Step 1: Toast 1 tsp coriander seeds and 1 tsp black peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then grind them finely using a mortar and pestle or spice grinder.
2. Step 2: In a medium pot, bring 8 cups of water to a boil. Add 2 lbs turkey thighs and reduce heat to low. Simmer gently for 45 minutes until turkey is tender.
3. Step 3: Meanwhile, soak 3 dried guajillo chilies in hot water for 20 minutes until softened. Drain and blend with 4 chopped roma tomatoes, 1 chopped red bell pepper, 4 garlic cloves, and 1 quartered white onion until smooth.
4. Step 4: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Pour in the chili-tomato puree and cook for 8 minutes, stirring frequently until the sauce thickens and darkens.
5. Step 5: Strain the cooked turkey stock to remove impurities and add 4 cups of clear broth to the chili sauce. Stir in the ground coriander and pepper mix, 2 tsp salt, and chopped 1/4 cup cilantro leaves.
6. Step 6: Add the cooked turkey meat, shredded from the bones, back into the pot. Simmer the stew for another 15 minutes over low heat until flavors meld.
7. Step 7: Serve hot with 3 cups cooked rice, spooning generous portions of the rich, spiced broth and tender turkey over the rice.