Turkey Chili Verde: Your New Favorite One-Pot Wonder
Turkey Chili Verde is a comforting, flavorful dish that combines tender turkey with roasted tomatillos and charred poblanos for a delicious weeknight dinner.
Equipment
- - Blender
- - Pot
- Cutting board
- - Knife
Ingredients
For the Verde Sauce
- 1 bunch Cilantro optional for those who dislike cilantro
- 6 pieces Tomatillos roast for depth or substitute with green tomatoes if unavailable
- 1 tablespoon Sugar can be omitted or reduced
- 2 pieces Poblano chiles substitute with bell peppers for a milder option
- 4 cloves Garlic fresh minced garlic is preferred
- 2 tablespoons Lime juice fresh-squeezed is best
- 1 piece Jalapeño omit seeds for a milder sauce or leave them in for more spice
For the Chili Base
- 1.5 pounds Boneless skinless turkey thighs can substitute with turkey breast or ground turkey
- 1 medium Yellow onions
- 2 tablespoons Extra virgin olive oil vegetable oil works as a substitute
- 1 teaspoon Black pepper adjust to taste
- 1 teaspoon Salt adjust to personal preference
For Spices and Stock
- 4 cups Chicken stock use low-sodium for better salt control
- 1 teaspoon Cumin
- 1 teaspoon Chipotle powder optional based on your spice preference
- 1/4 teaspoon Ground cloves optional
- 1 tablespoon Fresh oregano use dried oregano if fresh isn’t available
Instructions
Cooking Steps
- Roast the poblano chiles over a gas flame or under the broiler until charred (about 5-7 minutes). After roasting, place them in a plastic bag to steam and make peeling easier.
- Husk and rinse the tomatillos, then broil them alongside the garlic until softened and charred (around 5-7 minutes).
- In a blender, combine the charred poblanos, roasted tomatillos, garlic, jalapeño, cilantro, salt, lime juice, and sugar. Blend until smooth and set aside.
- Cut the turkey thighs into chunks, season with salt and pepper, and brown them in olive oil in batches (3-4 minutes on each side).
- In the same pot, sauté the chopped onions until translucent (about 5 minutes), then add minced garlic and cumin for extra flavor.
- Return the browned turkey to the pot and pour in the verde sauce along with the chicken stock. Stir in additional spices like chipotle powder, oregano, bay leaves, and cloves.
- Bring the mixture to a simmer, reduce the heat to low, and cook uncovered for 3-4 hours, or until the turkey is tender and easily shreds.
- Before serving, taste your chili and adjust the seasonings as needed with salt, pepper, and lime juice. Don't forget to remove the bay leaves!
Notes
Optional: Garnish with fresh cilantro and a squeeze of lime before serving. Let the chili rest for 15-20 minutes before serving to enhance flavors.