Name: Turkey Green Chili
Yield: Makes 8 servings
Ingredients: 1 1/2 pounds poblano chiles*; 2 tablespoons olive oil; 1/2 pound pork, chicken, or turkey chorizo sausages, casings removed; 3 cups chopped onions; 6 large garlic cloves, chopped; 2 tablespoons chili powder; 1 teaspoon ground cumin; 5 pounds turkey thighs with bones, skinned, boned, meat cut into 1-inch cubes; 2 cups low-salt chicken broth; 12 ounces fresh tomatillos,** husked, rinsed, chopped; 1 cup drained canned diced tomatoes; 1/2 cup chopped fresh cilantro stems; 2 tablespoons (or more) fresh lime juice; 1 tablespoon chopped jalapeño chile with seeds (about 1 small)

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/2 pounds poblano chiles*

2 tablespoons olive oil

1/2 pound pork, chicken, or turkey chorizo sausages, casings removed

3 cups chopped onions

6 large garlic cloves, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

5 pounds turkey thighs with bones, skinned, boned, meat cut into 1-inch cubes

2 cups low-salt chicken broth

12 ounces fresh tomatillos,** husked, rinsed, chopped

1 cup drained canned diced tomatoes

1/2 cup chopped fresh cilantro stems

2 tablespoons (or more) fresh lime juice

1 tablespoon chopped jalapeño chile with seeds (about 1 small)

Preparation

Step 1
Char poblanos directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop poblanos.
Step 2
Heat oil in large pot over medium heat. Add chorizo; sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions and garlic. Cover and cook 10 minutes. Mix in chili powder and cumin. Sprinkle turkey with salt and pepper. Add to pot and stir. Add broth and next 5 ingredients. Mix in roasted poblanos. Bring chili to boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until turkey is tender, about 45 minutes. Season chili with more lime juice, if desired, and salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
Step 3
*Fresh dark green chiles, often called pasillas. Available at Latin American markets and some supermarkets.
Step 4
**Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

TagsChili Stew Soup/Stew Poblano Chile Chile Vegetable Tomatillo Chorizo Sausage Meat Turkey Poultry Main Dinner Dairy Free Keto Nut Free Gluten Free One-Pot Meals Easy Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes