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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.
Ingredients
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 PEPPER JACK CHEESE, DIVIDED
1/4 CUP ROUGHLY CHOPPED CILANTRO, MORE FOR GARNISH
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Instructions
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.
