Slow-Simmered Guatemalan Turkey Kak’ik Stew

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 soup recipe, ready in about 120 minutes, pairs turkey thighs, bone-in, 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.

Ingredients

• 2 pounds turkey thighs, bone-in
• 14 ounces diced tomatoes
• 4 cups chicken broth
• 3 pieces dried guajillo chilies, stemmed and seeded
• 1 medium white onion, chopped
• 4 fresh garlic cloves, minced
• 1 cup black beans, cooked
• 1/2 cup yellow cornmeal (masa harina)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.