Quick Turkey Chili Verde
Why I Love This Recipe
This can be made with chicken as well, though it's perfect for a post-Thanksgiving way to use up leftover turkey. This is a rough approximation of my recipe, since I usually make it with whatever I have around the kitchen and never really measure too much. Some of the techniques used here are adapted from a similar recipe from Cook's Illustrated.
Ingredients You'll Need
3 lbs (approx 5 cups) roast turkey breast, shredded or chopped
• 1 tbsp vegetable oil
• 3 medium jalapeno chiles
• 3 medium poblano chiles, stemmed, seeded, and cut into large pieces
• 3 medium Anaheim chiles, stemmed, seeded and cut into large pieces
• 2 medium onions, cut into large pieces
• 6 medium garlic cloves, minced or pressed
• 1 tbsp ground cumin
• 1 1/2 tsp ground coriander
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 3 cups chicken broth
• 3 tbsp lime juice
• 1/4 cup minced fresh cilantro leaves
• 4 scallions, white and light green parts sliced thin
Remove and discard ribs and seeds from 2 jalapenos; mince the flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, about 10 to 12 1-second pulses, scraping down the sides of the workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles and onions; combine with first batch (do not wash food processor blade or workbowl).
2. Heat 1 tbsp vegetable oil in a Dutch oven over medium heat. Add minced jalapenos, chile-onion mixture, garlic, cumin, coriander and 1/4 tsp salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
3. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture and remaining 2 cups broth to Dutch oven and bring to boil over medium-high heat. Once at a boil, reduce heat to medium-low and simmer, covered, stirring occasionally, for 10-15 minutes.
4. Remove cover, stir in remaining beans and shredded turkey and continue to simmer until beans are heated through and chili begins to thicken about 10 minutes.
5. Mince remaining jalapeno, reserving and mincing ribs and seeds (depending on your heat preference). Just before serving, stir in remaining minced jalapeno, lime juice, cilantro, and scallions. Let heat through briefly, adjust seasoning with salt and pepper, and serve.
The processing-cooking-reprocessing technique is a way to get this stew nice and thick in a short period of time. Otherwise you'd have to go through a couple of hours of slow simmering.
I'd suggest using white meat; dark meat is fattier, and usually makes the chili greasy. Be sure not to add the turkey until the last ten minutes or so - since it's already cooked, you don't want to put it into the stew too early, or you risk drying the meat out and having it turn tough. Ten minutes or so in a low simmer will be enough to heat the turkey through and let it absorb some of the seasoning, so it'll blend with the rest of the flavors
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