Denver Turkey Chili Verde

Ingredients

• 1.5 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 (16 ounce) package JENNIE-O® Ground Turkey
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups low-sodium chicken broth
• 1 cup chopped fresh cilantro leaves

Steps

1. Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 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.
3. 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 (74 degrees C) as measured by a meat thermometer.
4. Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.