Slow-Simmered Guatemalan Turkey Kak’ik Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant turkey stew simmered in a rich tomato and chili broth, showcasing classic Guatemalan flavors with maize and black beans. This latin american-inspired soups ready in about 120 minutes pairs pounds turkey thighs, bone-in, ounces diced tomatoes, chicken broth 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.

Prep: 30 min Cook: 90 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 3 dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt, then soak in 2 cups hot water for 15 minutes until softened.
  2. Step 2: In a blender, combine soaked chilies with their soaking water, 14 ounces diced tomatoes, 1 medium chopped white onion, and 4 minced garlic cloves; blend until smooth.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 2 pounds bone-in turkey thighs, seasoning with 1 1/2 teaspoons salt and 1 teaspoon black pepper, and brown on all sides for about 6 minutes.
  4. Step 4: Pour the blended chili-tomato mixture and 4 cups chicken broth into the pot with the turkey; bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
  5. Step 5: Add 1 cup cooked black beans and 1/2 cup yellow cornmeal (masa harina) gradually to the stew, stirring constantly to prevent lumps, and cook for an additional 15 minutes until the sauce thickens and the turkey is tender.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro, adjust seasoning with salt if needed, and serve hot with steamed rice or warm corn tortillas.

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Frequently asked questions

How long does Slow-Simmered Guatemalan Turkey Kak’ik Stew take to make?

Total time is about 120 minutes (30 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Guatemalan Turkey Kak’ik Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds turkey thighs, bone-in from drying out.

Can I substitute ingredients in Slow-Simmered Guatemalan Turkey Kak’ik Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Guatemalan Turkey Kak’ik Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Guatemalan Turkey Kak’ik Stew?

Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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