Turkey Kak’ik Stew with Roasted Tomato and Chili Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A traditional Guatemalan turkey stew simmered in a rich roasted tomato and chili broth, highlighting indigenous flavors with a warming, spicy finish. This Latin American-inspired soup recipe, ready in about 105 minutes, pairs turkey thighs, bone-in and skin-on, roma tomatoes, guajillo chilies, dried for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 75 min Serves 6 Latin American cuisine 380 cal/serving

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Ingredients

2 lbs turkey thighs, bone-in and skin-on
6 medium roma tomatoes
4 guajillo chilies, dried
2 ancho chili, dried
1 medium white onion, chopped
4 garlic cloves, minced
1/4 cup cilantro stems
1 tsp black peppercorns
4 allspice berries
2 clove, whole
6 cups chicken stock
3 tbsp vegetable oil
2 tsp salt
1/4 cup fresh cilantro leaves for garnish

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Equipment for this recipe

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Instructions

Step 1: Preheat the oven to 425°F. Place 6 roma tomatoes on a baking sheet and roast for 25 minutes until skins are blistered and the flesh is soft. Remove and cool.
Step 2: Toast 4 guajillo chilies and 2 ancho chilies on a dry skillet over medium heat for 1-2 minutes each side until fragrant but not burnt; then soak in hot water for 15 minutes until softened.
Step 3: In a large pot, heat 3 tbsp vegetable oil over medium-high heat. Season 2 lbs turkey thighs with 1 tsp salt and brown skin side down for 5 minutes until golden and crispy, then flip and brown the other side for 4 minutes. Remove and set aside.
Step 4: In the same pot, add 1 medium chopped white onion and 4 minced garlic cloves; sauté for 4 minutes until translucent and fragrant.
Step 5: Drain chilies and blend with roasted tomatoes, 1/4 cup cilantro stems, 1 tsp black peppercorns, 4 allspice berries, and 2 whole cloves with 1 cup chicken stock until smooth.
Step 6: Pour the blended chili-tomato mixture into the pot with onions and garlic; cook over medium heat for 10 minutes until the sauce thickens and deepens in color.
Step 7: Return the browned turkey thighs to the pot and add remaining 5 cups chicken stock. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until turkey is tender and flavors meld.
Step 8: Taste and adjust seasoning with 1 tsp salt if needed. Serve hot garnished with 1/4 cup fresh cilantro leaves.

Frequently asked questions

How long does Turkey Kak’ik Stew with Roasted Tomato and Chili Broth take to make?

Total time is about 105 minutes (30 min prep + 75 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 Turkey Kak’ik Stew with Roasted Tomato and Chili Broth?

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 roma tomatoes from drying out.

Can I substitute ingredients in Turkey Kak’ik Stew with Roasted Tomato and Chili Broth?

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 Turkey Kak’ik Stew with Roasted Tomato and Chili Broth 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 Turkey Kak’ik Stew with Roasted Tomato and Chili Broth?

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.