Turkey Chili Verde

By: Julie Anderson

Servings: 6

½ lb. Chorizo (pork, turkey or chicken)
3 cups chopped onion
2 TBS chopped garlic
2 TBS chili  powder
1 teas cumin
salt and freshly ground pepper, to taste
2 cups chicken or turkey stock
6 fresh (or canned if you must) tomatillas finely chopped
1 can (10 oz) Rotel Diced Tomatoes with Green Chiles
7 poblano (pasilla) chilies, fire roasted, seeeded and chopped
1 jalapeno seeded and chopped (optional-I prefer the chili with this added.  TMOTH, the wimp, would have enjoyed the chili more if I had left this out)
½ cup fresh cilantro chopped
Juice of one lime
2 lbs. Cooked turkey cut into 1 inch chunks (you could also use this recipe with leftover chicken or pork)

Instructions: To roast the poblano peppers:

Preheat oven broiler
Coat each pepper evenly with oil.  Avoid extra-virgin olive oil as it will burn in the broiler.  I melted some coconut oil (lard would work too) and applied with a pastry brush
Arrange peppers on a cookie sheet and place on the highest rack in the oven
When dark splotches begin to appear on the peppers, remove from the oven and turn the peppers over using tongs
Return to the oven.  When the tops of the peppers begin to darken again, remove them from the oven and place them in a large bowl.  Cover the bowl tightly with foil or plastic wrap and let the peppers steam for 15-20 minutes.  This will cause the skin to loosen.
Once the peppers are cool enough to handle, pull off the stem.
Hold one end of the pepper down on a flat surface and gently pull the akin off each pepper.
Slice the pepper open and remove seeds.  Scrape off any ribs or membranes that remain in the pepper.

To make the chili

Note:  I used my food processor to do most of the chopping.  I processed the onions and garlic together and then set aside.  I then processed the tomatillas, jalapeno, roasted peppers and Cilantro together.

Heat a large heavy-lidded pot or Dutch oven over medium heat and add chorizo.
Cook for 5 minutes, stirring occasionally and breaking up the meat.
Add onions and garlic.  Cover and cook for 10 minutes, stirring occasionally.
Stir in the Chili Powder and Cumin to coat the onions.
Add chicken stock, tomatillas, tomatoes, poblano chilies, jalapeno, cilantro and lime juice.
Bring to a boil and then reduce to a simmer.  Cook uncovered 20 minutes
Add turkey and cook about 10 minutes more.  Adjust seasonings with salt and pepper.

Notes: Here’s a link to my blog which has photos of this recipe
















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