Bruce Aidells' turkey green chile stew

Serves 6

1/2 pound chicken or turkey chorizo, removed from casings
3 cups chopped onion
2 tablespoons chopped garlic
1-2 tablespoons chili powder or to taste
1 teaspoon cumin
Salt and freshly ground black pepper
2 cups chicken stock
6 fresh or canned tomatillos, finely chopped
1 cup canned diced tomatoes
6 poblano chiles (may be labeled pasilla in the market), fire-roasted, peeled, seeded and chopped
1 jalapeño, seeded and chopped (optional)
1/2 cup cilantro stems, chopped; reserve leaves, chopped separately, for garnish
2 tablespoons lime juice, plus more for serving
2 pounds cooked turkey meat, cut into 1-inch chunks or shredded

Heat large, heavy-lidded pot or Dutch oven over medium heat and add chorizo. Cook 5 minutes, stirring occasionally and breaking up meat. Add onion and garlic. Cover, cook and stir 10 minutes. Stir in chili powder and cumin to coat onions. Add chicken stock, tomatillos, tomatoes, poblano chiles, optional jalapeño, cilantro stems and 2 tablespoons lime juice. Bring to boil, then reduce to simmer. Cook uncovered 20 minutes, then add turkey and cook 10 minutes more. Adjust seasoning with salt, pepper and lime juice. Serve with chopped cilantro leaves in soup bowls over rice, or serve as is with beer and warm tortillas.

Per serving: 535 calories, 58g protein, 23g fat (8g saturated), 23g carbohydrate, 1,014mg sodium, 150mg cholesterol, 5g dietary fiber.

Recipes from the Collection of Mark and Danielle Hughes

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