Turkey Green Chile
Recipe from Jim Peyton, Lo Mexicano Consulting https://www.facebook.com/lomexicano?fref=ts; lomexicano.com)
Makes about 1½ pounds or six one-half cup servings; enough to fill 8 tacos
4 cloves garlic, minced
1 cup onions, chopped
3 roasted and peeled poblano chiles
1 roasted medium-sized serrano chile, chopped
¼ cup coarsely chopped cilantro
¾ teaspoon oregano
¼ teaspoon cumin
2½ cups water
1½ tablespoons olive oil
1¼ pounds ground turkey
1 tablespoon flour
2/3 cup chopped tomatoes
2 bay leaves
1½ teaspoons rice vinegar
Heaping ½ teaspoon salt
Directions
1. Make the broth. Put 3 of the chopped garlic cloves into a blender and add ¼ cup of the onion, 1 poblano, the serrano, cilantro, oregano and cumin. Puree with the 2 cups water and reserve.
2. Brown the onions and cook the remaining garlic. Heat a Dutch oven over medium-high heat, add ½ tablespoon of the olive oil and cook the remaining ¾ cup onions until they begin to brown, stirring constantly. Add the remaining garlic clove, and cook a few more seconds, but do not allow it to scorch. Remove and reserve the onions and garlic.
3. Brown the meat and finish the dish. Keeping the pot at medium-high, add the remaining tablespoon of olive oil and then the turkey. Cook the turkey, breaking it into pieces as small as possible with a large spoon until it has browned, and pour off any excess liquid. Sprinkle on the flour and continue cooking and stirring for another minute or two, Add the reserved onions and garlic, the remaining poblanos and the blended broth mixture. Add the tomatoes, bay leaves, vinegar, and salt. Cook at a low simmer for 45 - 50 minutes, adding more water, if necessary.