Ingredients50 m servings 169 cals
- 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.
Per Serving: 169 calories; 8.8 g fat; 9.5 g carbohydrates; 15 g protein; 43 mg cholesterol; 345 mg sodium. Full nutrition
ReviewsRead all reviews 4
Ok, it taste good but very watery looks nothing like the picture, followed instructions perfectly. I was looking for some chili verde but can’t find how to make the authentic version. Can someon...
Oh my verde this is one of my favorites. Really fun to make. As leftovers, it really soaks up the broth so don't be shy about it. The flavors were perfect. A nice char on the peppers is a must, ...
Family loved it. It took longer than 50 minutes, but it was worth it. I used half the broth and had some tomatillo sauce leftover. I added sliced avocados with lime juice, a dollop Greek yogurt,...