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Turkey Chile Verde
Turkey Chile Verde
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Turkey Chile Verde with Fresh Tomatillo Salsa.
Ingredients:
  • Salsa verde:
  • 1 1/2 pounds fresh green tomatillos
  • 5 cloves garlic, peel ON
  • 1 jalapeno, stems and seeds removed, chopped*
  • 2 poblano chiles
  • 1 bunch cilantro, rinsed, roughly chopped, including stems
  • 2 tablespoons lime juice
  • Pinch sugar
  • Turkey:
  • 3 pounds boneless, skinless turkey thighs**
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, coarsely chopped (about 3 cups)
  • 1 teaspoon cumin
  • 3 cloves garlic, peeled, finely chopped
  • 2 1/2 cups chicken stock
  • 1 teaspoon chipotle powder
  • 2 tablespoons fresh oregano, chopped
  • Pinch ground cloves
Instructions:
  • Roast the poblano chiles until blackened almost all over using a gas burner or broiler. Place the chiles in a closed paper bag and let them steam in their own heat for a few minutes. Remove the chiles from the bag and peel off the charred skin, stem, and seeds.
  • Prepare the tomatillos: Peel off the papery husks and rinse them under water to remove any stickiness. Slice them in half and place them cut-side-down on a foil-lined roasting pan along with the garlic cloves. Broil until lightly browned, about 5-7 minutes. Once cooled, peel the garlic cloves.
  • Prepare the vibrant salsa verde: Combine tomatillos, garlic, jalapeño, poblanos, cilantro, salt, lime juice, and sugar in a blender. Begin blending on low speed, then gradually increase to high speed until a smooth puree forms. Store in the refrigerator if making ahead.
  • Trim the turkey thigh meat, cutting it into 1 to 1 1/2 inch chunks while removing any undesirable bits. Pat it dry with paper towels and season with salt and pepper.
  • Brown the turkey in hot olive oil in a large Dutch oven on medium-high heat. Sear the chunks of turkey on all sides without stirring until they are well browned. Use a slotted spoon to transfer the turkey to a bowl.
  • In a pot, sauté the chopped onion with cumin until translucent, stirring to release the flavorful browned bits. Add garlic and cook for 30 seconds.
  • Place the turkey back into the pot along with the tomatillo sauce, chicken stock, chipotle powder, oregano, bay leaves, ground clove, 1 teaspoon of salt, and a pinch of freshly ground black pepper.
  • Bring the pot to a simmer over low heat and cook uncovered for 3 to 4 hours until the turkey is tender. If needed, cover the pan to prevent excessive evaporation. Adjust seasonings and add more salt if necessary. Serve with fresh cilantro, avocado, lettuce, radishes, sour cream, and tortillas or chips, or enjoy with rice, beans, or in a flour tortilla burrito style.

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