Tex-Mex · Southwestern · main

Turkey Chili Verde

Turkey Chili Verde reads sourness 5.7, citrus 5.0 and allium 4.5 on Palate's 0–10 flavor X-ray — a Tex-Mex · Southwestern main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 3.1 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Sourness 5.7 · Citrus 5.0 · Allium 4.5 · Umami 4.0 · Sweetness 3.8 · Salinity 3.7 · Fruity 3.6 · Herbaceous 3.5 · Earthy 3.0 · Richness 2.7 · Heat 2.5 · Warm Spice 1.8 · Floral 1.4 · Bitterness 1.4 · Nutty 1.1

What's in it (16)

• tomatillo — 680 g
• poblano chiles — 200 g
• jalapeno pepper — 100 g
• yellow onion — 110 g
• garlic — 15 g
• low-salt chicken broth — 946 g
• vegetable oil — 14 g
• turkey meat — 907 g
• cumin — 10 g
• dried leaf oregano — 1 g
• masa harina — 15 g
• cannellini bean — 425 g
• salt — 7 g
• cilantro — 30 g
• limes — 130 g
• water — 44 g

Time & effort: about 59 min (58 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 42.5 kcal, 6.1 g protein, 1.3 g fat, 2.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Position an oven rack 6 inches from the broiler and preheat. Arrange the tomatillos, poblanos, jalapeno, half the onion, and the unpeeled garlic cloves on a rimmed baking sheet. Broil, turning once, until the tomatillos are blistered and olive-green and the peppers are charred and blackened in spots, 8-10 minutes.
2. Let the vegetables cool slightly, then peel the garlic and pull off the charred skins from the poblanos. Transfer the tomatillos, poblanos, jalapeno, roasted onion, garlic, and 1 cup of the broth to a blender; blend until mostly smooth.
3. Heat the oil in a large Dutch oven over medium-high. Add the remaining chopped onion and cook until softened, 3-4 minutes.
4. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink and lightly browned in spots and the internal temperature reaches 165°F, 6-7 minutes.
5. Stir in the cumin and oregano and cook until fragrant, about 30 seconds.
6. Pour in the tomatillo salsa verde and the remaining 3 cups broth. Bring to a boil, then reduce to a simmer, cover partially, and simmer, stirring occasionally, until the chili has thickened slightly and the flavors have melded, 25 minutes.
7. Whisk the masa harina with 3 tablespoons water to a smooth paste and stir it into the chili; simmer uncovered until thickened enough to coat the back of a spoon, 5-8 minutes.
8. Stir in the beans and salt; simmer until heated through, about 5 minutes.
9. Off the heat, stir in the juice of one lime and the cilantro; taste and adjust the salt.
10. Ladle into bowls, garnish with more cilantro, and serve with the remaining lime cut into wedges.

Dishes with a similar flavor shape

• Pork Chile Verde Stew — Mexican
• Moroccan Spiced Chickpea and Lentil Stew — Moroccan
• Refried Bean and Cheese Enchiladas — Mexican
• Huevos Rancheros with Black Beans — Mexican
• Chicken and Rice Enchilada Skillet — Tex-Mex

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.