TURKEY CHILI VERDE

TURKEY CHILI VERDE (for six to eight)

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2 canned chipotle chiles in adobo, or 2 dried chipotle chiles, stemmed and seeded

1 cup water (boiling if using dried chiles)

2 pounds fresh tomatillos, husked and rinsed well, or three 18-ounce cans whole tomatillos, drained

3 tablespoons vegetable oil

2 large onions, chopped

4 tablespoons minced garlic

2 tablespoons ground cumin

4 pounds ground turkey (not lean)

2 cups chicken stock or store-bought low sodium broth

1 Turkish bay leaf or ½ California bay leaf

1-1/2 teaspoons dried oregano, crumbled

2 teaspoons salt, or to taste

1 green bell pepper, cored, seeded and chopped

two 4-ounce cans  mild green chiles, drained and chopped

1 tablespoon cornmeal

one 19-ounce can white beans, rinsed and drained

½ chopped cup fresh cilantro


  1. If using canned chipotle chiles, puree them with 1 cup water in a blender and transfer to a bowl. If using dried chiles, soak in boiling water in a small bowl for 20 minutes, then puree them with water in blender and transfer to a bowl.
  1. If using fresh tomatillos, blanch them in a large saucepan of boiling water for 5 minutes and drain. Puree fresh or canned tomatillos in a blender.
  1. Heat oil in an 8 to 10 quart heavy pot over moderate heat. Add onions and 2 tablespoons garlic and cook, stirring, until onions are softened, about 10 minutes.  Add cumin and cook, stirring, for 30 seconds.  Add turkey and cook, stirring and breaking up lumps, until no longer pink, about 8 minutes.
  1. Add chipotle puree, tomatillo puree, stock, bay leaf, oregano and salt and simmer, uncovered, adding more water if necessary to keep turkey barely covered, for 1 hour.
  1. Add bell pepper, green chiles and cornmeal and simmer, stirring occasionally, for 30 minutes.
  1. Stir in white beans, remaining 2 tablespoons garlic and salt to taste and simmer until beans are heated through, 3 to 5 minutes. Discard bay leaf and stir in cilantro
  1. Garnish with cilantro and serve with sour cream. (The chili, without the cilantro, can be made up to 3 days in advance. Cool, uncovered, then refrigerate, covered.  Reheat and stir in cilantro just before serving).

from The Gourmet Cookbook

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