Turkey Chili Verde: Hearty One-Pot Meal for Cozy Nights
This Turkey Chili Verde is a comforting, hearty dish perfect for chilly nights.
Equipment
- - Large pot
- - Blender
Ingredients
For the Verde Sauce
- 1 bunch Cilantro substitute with parsley if preferred
- 4 pieces Tomatillos or green tomatoes if unavailable
- 2 pieces Poblano Chiles use green bell pepper for milder flavor
- 4 cloves Garlic
- 1 lime Lime Juice freshly squeezed
- 1 piece Jalapeño leave whole to reduce heat
For the Chili
- 1 lb Turkey Thighs can substitute with ground turkey or turkey breast
- 1 medium Onion diced
- 4 cups Chicken Stock homemade or store-bought
- 2 tsp Cumin
- 1 tsp Ground Cloves
- 1 tsp Oregano
- 1 tsp Chipotle Powder adjust according to spice preference
- 1 tsp Salt to taste
- 2 tbsp Extra Virgin Olive Oil
Instructions
How to Make Turkey Chili Verde
- Char the chiles: Over a flame or broiler, char the poblano chiles until blackened.
- Broil tomatillos: Halve the tomatillos and garlic, then broil until softened and charred.
- Blend the verde sauce: Combine the charred poblanos, tomatillos, garlic, jalapeño, cilantro, lime juice, and salt in a blender. Blend until smooth.
- Prepare the turkey: Cut turkey thighs into 1-inch chunks, season with salt and pepper.
- Sear the turkey: In a large pot, heat olive oil and sear turkey chunks until browned.
- Cook the onions: In the same pot, add diced onions and cook until translucent, then stir in minced garlic and cumin.
- Combine ingredients: Return the turkey to the pot, pour in the verde sauce and chicken stock, and mix in the spices.
- Simmer the chili: Let the chili simmer uncovered for 3-4 hours on low heat.
- Adjust and serve: Taste and adjust seasoning if needed, then serve hot.
Notes
For added flavor, top with fresh avocado, shredded cheese, or a squeeze of lime.