Turkey Chili Verde


This recipe is all about building layers of deep flavor. First we fry fresh corn tortillas in canola oil, which yields a crispy garnish and corn-infused oil for cooking. We blister onions and multiple varieties of green peppers in that oil, which are later blended with some of the beans and tortillas, yielding authentic fire-roasted chile flavor and hearty body to the soup. The results are rich and spicy and the perfect foil for a post-Thanksgiving meal.

Turkey Chili Verde

Serves 8-10

1/2 cup canola oil
6 corn tortillas, cut into thin strips
1 large yellow onion, cut into 1/8s
4 poblano peppers, stem and seeds removed, cut into large pieces
4 anaheim or hatch peppers, stem and seeds removed, cut into large pieces
2 serrano peppers, stems and seeds removed
4 cloves garlic, peeled and smashed
1 teaspoon ground cumin
8 cups chicken or turkey broth
1/2 teaspoon ground coriander
2 lbs shredded cooked turkey (white and dark meat)
4 (14-oz) cans cannellini beans, drained and rinsed
1 tablespoon coarse kosher salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons lime juice, plus more for serving
8 ounces grated Pepperjack cheese, divided
1/4 cup roughly chopped cilantro, more for garnish


Directions

1

Heat canola oil in 7¼-quart Dutch Oven over medium heat until shimmering. Add tortilla strips and fry until golden and toasty, about 3-4 minutes (work in two batches to avoid crowding). Remove from oil with tongs and transfer to a plate lined with a paper towel and sprinkle with salt.

2

Add the large pieces of onion, poblano, anaheim and 1 of the serrano peppers to the same hot oil. Cook over medium-high heat, stirring occasionally, until vegetables are charred and blistered and begin to soften, about 8-10 minutes. Add garlic cloves, cumin, and coriander and cook 2 minutes longer. Remove the pot from the heat.

3

Carefully transfer all of the charred vegetables to a blender or a food process. Add 1 cup chicken broth, 1 can of beans, and a handful of the fried tortilla strips. Pulse until everything is very finely chopped into a thick puree.

4

Add puree back to the (still-hot) pot and stir in remaining broth and salt. Bring to a simmer over medium heat, then stir in turkey meat and remaining beans. Simmer for 15-20 minutes to allow flavors to meld.

5

Stir in lime juice, half of the grated cheese, and the cilantro. Taste and adjust seasoning if necessary.

6

Ladle chili generously into serving bowls. Top with more cilantro, more grated cheese, and fried tortilla strips. Top with thinly sliced serrano if desired for more heat.


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