Denver Turkey Chili Verde recipe
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Ingredients
- 1 ½ pounds fresh tomatillos, husks removed, halved 2 poblano peppers, seeded and halved 2 jalapeno peppers, seeded, if desired 1 teaspoon kosher salt 2 tablespoons olive oil 1 large yellow onion, chopped 4 cloves garlic, chopped 1 (16 ounce) package JENNIE-O® Ground Turkey 2 teaspoons ground cumin 1 teaspoon ground coriander 4 cups low-sodium chicken broth 1 cup chopped fresh cilantro leaves
Nutrition Info
- 168.7 caloriescarbohydrate: 9.5 gcholesterol: 42.6 mgfat: 8.8 gfiber: 3.1 gprotein: 15 gsaturatedFat: 2.1 gservingSize: -sodium: 345.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Denver Turkey Chili Verde
Directions
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Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
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 as measured by a meat thermometer.
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.