This slow ‘n low 6-hour Mexican-inspired green chili answers all questions you have about wondering what to do with leftover holiday turkey. Give the classic red chili a rest and reach for the tomatillos. They come in a husk found at any Mexican grocery store, and a growing number of mainstream stores as well.
Tomatillos are the base ingredient for green chili. The average tomatillo is about the size of a plum.
This recipe is quite similar to my Salsa Verde with Roasted Poblano Pepper, so you could easily apply that to this chili. Tomatillos have quite a tart flavor when tasted on their own. Therefore, this is no time to cut back on the salt … they definitely need it. In fact, most recipes add a pinch sugar. White pepper is not used for aesthetic reasons … it adds a more subtle-but-earthy spiciness that gets all up in your sinuses. My standard green pepper combination of jalapeño and poblano peppers are roasted over a flame.
Poblano peppers, roasted over an open flame.
Keep an eye out for Mexican oregano (in the middle) for this recipe, found at any Mexican grocery store.
Ingredients for green chili
- leftover turkey carcass and bones (for turkey stock)
- 8–10 medium-to large tomatillos
- 3 cups cooked shredded turkey parts (an even mix of white and dark meat)
- 1 poblano pepper
- 1 white onion
- 4 cloves garlic
- 1 jalapeño pepper
- olive oil
- 2 tbs salt
- 1 tbs crushed Mexican oregano
- 1 tbs ground cumin
- 1 tsp ground white pepper
- 1 can (16 oz) navy beans or pinto peans
- 1 bay leaf
- cilantro as needed
- 3 cups turkey stock
Instructions
- For the stock, place turkey carcass, bones and tomatillo husks in a large pot, fill with water until bones are submerged. Bring to a brief boil, then reduce heat to a gentle boil for at least 3 hours. Water level will reduce and stock will thicken slightly. Pour through fine mesh strainer when finished and set aside.
- While the stock is simmering remove tomatillo cores and cut into quarters. Pulse quartered tomatillos in food processor until broken down to resemble a slightly chunky salsa. Set aside.
- Pick apart 3 cups of cooked white and dark turkey and shred with your hands and set aside.
- As stock is almost finished roast poblano pepper over a direct flame until charred on all sides. Remove from heat and set aside to cool slightly for about 10 minutes.
- Peel and dice onion and garlic. Dice jalapeño pepper including as many inner ribs and seeds as desired – this is a valuable source of the heat for your chili. Peel off charred skins from the poblano pepper with your hands. Cut off the top stem and remove stem and remove core, inner ribs and seeds. Dice pepper into small pieces as desired.
- In a large pot over medium heat, sauté in olive oil the onion, garlic, jalapeño and poblano, salt Mexican oregano, cumin and white pepper, stirring occasionally. After onion turns translucent, add shredded turkey, navy beans, bay leaf and turkey stock. Stir until thoroughly incorporated, chili will seem watery but no need to worry. and
- Bring to a brief boil. Reduce heat to a low gentle boil (almost a simmer) for 2 to 3 hours, stirring frequently. Chili will cook down and thicken.
Yield: 6 – 8 servings
