StovetopMexican
Turkey chili verde
Ground turkey, roasted tomatillo, chile, cilantro. Green, not the white bean pot.
Made it?
50 min · 30 min hands-on · pull 165°F
Ingredients
12 lb on the fire · ~7.8 lb to the table · 16 plates at 8 oz
- ground turkey12 lb
- tomatillos, husked1.5 lb
- poblano or Anaheim chiles2
- jalapeño1
- onion1
- garlic cloves3
- cumin1 tsp
- kosher salt2 tsp
- cilantro1/2 cup
- lime1
Method
- 1
Broil tomatillos, chiles, onion, garlic until blistered. Blend with cilantro, salt, lime.
- 2
Brown the turkey hard. Cumin.
- 3
Sauce in. Simmer 20 minutes. Taste salt and acid. Rice or tortillas.
On the plate
With this, try
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min
- With this dish, try making roasted sweet potatoes.
Same oven as a pork roast or ham. 1-inch cubes, oil, salt, 425°F until the edges catch.
40 min
- With this dish, try making corn pudding.
In the oven with a ham or a roast, last hour. Corn, eggs, cream, a little cornmeal, 350°F until it sets.
55 min