Denver Turkey Chili Verde
Ingredients
- 1 ½ pounds fresh tomatillos, husks removed, halved
- 2 poblano peppers, seeded and halved
- 2 jalapeño peppers, seeded, if desired
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 (16 ounce) package JENNIE-O® Ground Turkey
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 1 cup chopped fresh cilantro leaves
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Instructions
- Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
- Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
- Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
- Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
Source
Original recipe: View Original