Turkey and Tomatillo Chili Recipe
By August 1, 2013Published:
- Yield: 8 Servings
- 2 pounds tomatillos husked and rinsed
- 2 canned chipotle chiles in adobo
- 1 cup water
- 3 tablespoons vegetable oil
- 2 small onions peeled and chopped
- 6 cloves garlic peeled and minced, divided
- 2 tablespoons ground cumin
- 4 pounds ground turkey
- 2 cups chicken stock
- 1 small bay leaf
- 1 1/2 teaspoons dried oregano crumbled
- 1 1/2 teaspoons salt
- 1 green bell pepper seeded and chopped
- 1 4-ounce can green chiles chopped
- 1 tablespoon cornmeal
- 1 19-ounce can white or Northern beans drained and rinsed
- 1/4 teaspoon white pepper
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- Place a large pot of water over high heat and bring to a boil. Add the tomatillos and cook for 5 minutes.
- Meanwhile, place the chipotle chiles and 1 cup water in a blender and puree until smooth. Transfer to a bowl and set aside. Rinse the blender. Drain the tomatillos and add to the blender. Puree until smooth and set aside.
- Heat the oil in a Dutch oven over medium heat. When hot, add the onions and half the garlic. Cook 10 minutes, stirring often. Add the cumin and cook 30 seconds longer, stirring constantly. Add the turkey and cook about 8 minutes or until no longer pink. Using a wooden spoon, break up clumps of the meat as it cooks.
- Add the reserved chipotle puree, tomatillo puree, stock, bay leaf, oregano and salt. Reduce the heat to low and simmer uncovered for 1 hour. If necessary, add water to keep the turkey barely covered.
- Add the bell peppers, green chiles and cornmeal. Blend well and cook 30 minutes longer, stirring occasionally. Add the beans, remaining garlic and white pepper. Cook 5 minutes longer. Remove and discard the bay leaf and stir in the cilantro. Garnish servings with a dollop of sour cream.