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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet. Ingredients:
1 1/2 pounds poblano chiles |
2 tablespoons olive oil |
1/2 pound pork, chicken, or turkey chorizo sausages, casings removed |
3 cups chopped onions |
6 large garlic cloves, chopped |
2 tablespoons chili powder |
1 teaspoon ground cumin |
5 pounds turkey thighs with bones, skinned, boned, meat cut into 1-inch cubes |
2 cups low-salt chicken broth |
12 ounces fresh tomatillos,** husked, rinsed, chopped |
1 cup drained canned diced tomatoes |
1/2 cup chopped fresh cilantro stems |
2 tablespoons (or more) fresh lime juice |
1 tablespoon chopped jalapeño chile with seeds (about 1 small) |
Directions:
1. Char poblanos directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop poblanos.
2. Heat oil in large pot over medium heat. Add chorizo; sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions and garlic. Cover and cook 10 minutes. Mix in chili powder and cumin. Sprinkle turkey with salt and pepper. Add to pot and stir. Add broth and next 5 ingredients. Mix in roasted poblanos. Bring chili to boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until turkey is tender, about 45 minutes. Season chili with more lime juice, if desired, and salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
3. *Fresh dark green chiles, often called pasillas. Available at Latin American markets and some supermarkets.
4. **Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.
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