Name: Denver Turkey Chili Verde
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Fresh tomatillos, husks removed, halved - 1 ½ pounds; Poblano peppers, seeded and halved - 2; Jalapeno peppers, seeded, if desired - 2; Kosher salt - 1 teaspoon; Olive oil - 2 tablespoons; Yellow onion, chopped - 1 large; Garlic, chopped - 4 cloves; JENNIE-O® Ground Turkey - 1 (16 ounce) package; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Low-sodium chicken broth - 4 cups; Chopped fresh cilantro leaves - 1 cup

Ingredients for - Denver Turkey Chili Verde

1. Fresh tomatillos, husks removed, halved 1 ½ pounds

2. Poblano peppers, seeded and halved 2

3. Jalapeno peppers, seeded, if desired 2

4. Kosher salt 1 teaspoon

5. Olive oil 2 tablespoons

6. Yellow onion, chopped 1 large

7. Garlic, chopped 4 cloves

8. JENNIE-O® Ground Turkey 1 (16 ounce) package

9. Ground cumin 2 teaspoons

10. Ground coriander 1 teaspoon

11. Low-sodium chicken broth 4 cups

12. Chopped fresh cilantro leaves 1 cup

How to cook deliciously - Denver Turkey Chili Verde

1 . Stage

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.

2 . Stage

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 . Stage

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.

4 . Stage

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.