• 1 package of ground turkey (or chicken or pork)
• ½ yellow onion, chopped
• 1 can petite diced tomatoes
• 1 can pinto beans, rinsed
• 1 package of sliced mushrooms
• 2-3 cups of frozen diced potatoes
• 1 container of chopped Roasted Hatch Green Chile, thawed
• 2-3 cups chicken stock
• 2 heaping tablespoons of cornstarch
• ½ teaspoon of garlic powder and onion powder
• ¼ - ½ teaspoon cumin
• Salt, pepper
• Olive oil
• Tortillas
• Shredded cheese

1. In a large soup pot cook the turkey meat on medium heat.

2. Once the turkey is almost completely cooked, add the chopped onion and cook for additional few minutes.

3. Add the sliced mushrooms and cook for an addition 2-3 minutes.

4. Add the potatoes, rinsed pinto beans, can of petite diced tomatoes with liquid, and ½ to a full container of Fresh Hatch Green Chiles with liquid as well.

5. Season with salt, pepper, garlic powder, onion powder and cumin.

6. In a separate pouring dish, I add the two heaping tablespoons of cornstarch with one cup of chicken stock and mix together. I then pour that in the pot with one additional cup of stock and stir and let simmer for about an hour.

7. After the stew has had a chance to cook and come together, serve in bowls with cheese on the top and tortillas on the side.

If your stew is too thin, you can always add more cornstarch to a little bit more stock or water and dd that to the pot. Or if it is too thick, just thin it out with more stock or water. After the stew has had a chance to cook and come together, serve in bowls with cheese on the top and tortillas on the side.