Denver Turkey Chili Verde

Name: Denver Turkey Chili Verde
Total time: 50
Yield: 8
Ingredients: 1 ½ pounds fresh tomatillos, husks removed, halved; 2 poblano peppers, seeded and halved; 2 jalapeno peppers, seeded, if desired; 1 teaspoon kosher salt; 2 tablespoons olive oil; 1 large yellow onion, chopped; 4 cloves garlic, chopped; 1 (16 ounce) package JENNIE-O® Ground Turkey; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 4 cups low-sodium chicken broth; 1 cup chopped fresh cilantro leaves

Recipe by JennieO from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 ½ pounds fresh tomatillos, husks removed, halved
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2 poblano peppers, seeded and halved
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2 jalapeno peppers, seeded, if desired
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1 teaspoon kosher salt
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2 tablespoons olive oil
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1 large yellow onion, chopped

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4 cloves garlic, chopped
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1 (16 ounce) package JENNIE-O® Ground Turkey
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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4 cups low-sodium chicken broth
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1 cup chopped fresh cilantro leaves

Instructions

Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.