Creamy White Turkey Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yield: serves 6
What You Will Need
2 Tbsp olive oil
2 Tbsp butter
1/2 large or 1 small white or yellow onion, chopped
4 cloves garlic minced
2 tsp ground cumin
1 jalapeno pepper, chopped, seeds and all
5 or so tomatillos, papery skin removed, and chopped
2 green peppers, either bell peppers or Mexican poblano, anaheim, or pasilla peppers, seeded and chopped
4 oz can fire roasted chiles, hot or mild
1/4 cup flour (leave out for gluten free)
32 oz chicken stock
juice of 2 limes
2 cups leftover turkey
1 can white beans, drained and rinsed
salt and fresh cracked black pepper
1/2 cup heavy cream
fresh cilantro, chopped
shredded Monterey jack or cheddar cheese
Heat a skillet over medium heat and add the olive oil and butter. Saute the onions and garlic until they start to soften. Add the cumin, tomatillos, and peppers to the pan and saute for a couple of minutes.
Stir in the flour, and cook for a minute more, stirring. Then add the chicken stock and lime juice and continue to stir well while it comes to a simmer.
At this point you can transfer to a slow cooker if you like. Or continue on the stove.
Add the turkey, beans and oregano and simmer very gently until the peppers are tender. This should only take about 10 minutes or so. Add salt and pepper to taste, and then stir in the heavy cream. Bring up to a simmer again and taste the soup to see if you need to adjust the seasoning.
If using the slow cooker, put everything in except the cream. Cook on low for up to four hours, and then stir in the cream and heat through.
Recipe from theviewfromgreatisland.com