Monday, June 26, 2017

Turn the (H)eat Around

Tomatillo Chili Verde
Actually, never sure what to call this so as not to confuse it with the more serious pork in green sauce. No, these are very distant cousins if related at all.  This is a silly little quick-style dinner soup I dreamed up to incorporate everything green.  But make no mistake it's a hearty party in a bowl.  You don't get the heat from chili powder, instead it will come from as many or little green peppers as you like. I prefer 3 Jalapeno, 1 Serrano and then bell pepper cut in chunks for texture.
1lb ground turkey
Chicken stock (1 box)
Peppers (your choice, Jalapeno, Serrano, Hatch, Bell or Poblano)
Garlic - 2 cloves minced
Sweet Vidalia Onion 
1 can Cannellini Beans
Mexican oregano
onion powder
2 tsp vegetable cooking oil
salt and pepper

Use the oil to brown the ground turkey in pan with cumin and onion powder, salt and pepper.
Peel and rinse the tomatillos, cut in big chunks. Set aside.
In separate big soup pot cook chopped jalapenos, serranos, hatch or bell peppers, garlic and onion in 1 tsp oil.  Then add tomatillos, chicken stock - bring to a boil.
Add the ground turkey to the pot with tomatillos, cover and let simmer for 20 minutes.
Add can of white cannellini beans to pot,
crush some Mexican oregano and heat through.

Top with avocado, cilantro, sweet chopped onions, and lime
****Some like it classy! So if you have the time and you want to make it special you can roast the tomatillos with peppers, onions and garlic and then blend the mixture (with all juices!) before adding it to the stock.  This gives more depth.  And of course the longer you let it simmer the better.  A big dollop of yogurt stirred in at serving also adds to the richness.

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