This is an unexpected way to use up holiday leftovers. The flavors depart from what you probably have been eating with your standard holiday meals, making this a nice change of pace. It is really easy to make and could also be made with leftover chicken or pork. Topped with sour cream or cheese and served with corn bread, this chili makes a great dinner or a hearty lunch.
Turkey Chili Verde
12 tomatillos (about 3/4 pound)
4 cups turkey stock
1 7 ounce can of diced green chilies
1/2 medium onion, diced
1 tablespoon olive oil
3 cloves garlic
2 cans white beans, rinsed and drained
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon dried oregano
1 heaping tablespoon sour cream or jack cheese for each serving
a few parsley or cilantro sprigs, if desired
- Husk and rinse tomatillos and put in a soup pot.
- Add turkey stock and a dash of salt, the stock should cover the tomatillos, so it is better to use a deep pot than a wide pot for this one. Bring to a boil, reduce heat and simmer for 15-20 minutes until tomatillos are tender and begin to split.
- Meanwhile, saute the onion in a separate pan until translucent and the edges begin to brown, adding the garlic halfway through, about 15 minutes.
- When the tomatillos have finished cooking puree them in the soup pot using an immersion blender. (Alternatively, puree in batches using a food processor or blender and return to pot.)
- Add cooked onions, turkey, beans, green chilies and spices to the blended tomatillos and simmer uncovered over medium heat for 20 minutes, stirring occasionally. (Conveniently, 20 minutes is how long corn bread takes to bake in the oven. Just sayin’)
- Taste and adjust seasonings, if needed
- To serve, ladle chili into bowls and top with cheese or sour cream and a sprig of parsley or cilantro, if desired