Slow-Cooker Leftover Turkey Chile Verde Recipe

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Turkey gets a second wind in this slow cooker chili verde. Jennifer Olvera

This green chili recipe incorporates leftover turkey with a salsa verde base containing tomatillos, serrano peppers, onions and garlic that are blasted under the broiler. It's given backbone from ancho powder, smokiness courtesy of cumin, and aromatics by way of oregano. It's then thickened with cornmeal, bolstered by white beans, and finished with all of the fixings.

Why this recipe works:

  • A simple salsa verde base containing broiled tomatillos, serrano peppers, onions and garlic kick-starts flavor.
  • A touch of cornmeal helps thicken it and lend texture during the last hour of cooking.
  • All of the requisite garnishes lend contrast, from crunchy tortilla chips to sour cream and pepper jack cheese.

Note: Store-bought salsa verde can be used in place of the homemade. You will need 2 1/2 cups salsa verde. Start recipe from Step 2.

Recipe Facts

Active: 15 mins
Total: 4 hrs 30 mins
Serves: 6 servings

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Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, cut into large wedges

  • 4 serrano peppers or 2 jalapeños

  • 3 large, unpeeled cloves garlic

  • 2 pounds tomatillos, husked and cleaned

  • 1/2 cup finely chopped fresh cilantro, divided

  • 3 cups cooked turkey meat, preferably dark and light

  • 2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1 tablespoon ancho chile powder

  • Kosher salt and freshly ground black pepper

  • 1 (14.5-ouncecan cannellini beans, drained

  • 2 1/2 tablespoons cornmeal

  • 1/4 cup sour cream

  • 1 red onion, finely chopped

  • 1 cup crushed tortilla chips

  • 1 cup pepper Jack cheese

  • 1 lime, cut into wedges

Directions

  1. Preheat broiler to high setting and adjust rack to the upper middle position. Line a baking sheet with foil and place onion, peppers, garlic and tomatillos on the tray in a single layer. Transfer tray to the oven and broil, flipping ingredients and rotating tray halfway through, until lightly charred and fully softened, about 15 minutes total. Remove from oven. When cool enough to handle, cut stems off of peppers and peel garlic. Transfer ingredients to a blender, along with 1/4 cup cilantro. Pulse to combine.

  2. Add salsa verde to the slow cooker along with the turkey, stock, cumin, oregano, and chili powder. Season with salt and pepper. Cover and cook on low setting for 3 1/2 hours. Stir in beans and cornmeal and continue cooking for another hour.

  3. Ladle soup into bowls and top with remaining cilantro, sour cream, red onion, tortilla chips and cheese. Serve with lime wedges.

Special equipment

Slow cooker

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Nutrition Facts (per serving)
435 Calories
17g Fat
41g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 435
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 32%
Cholesterol 92mg 31%
Sodium 772mg 34%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 32%
Total Sugars 10g
Protein 34g
Vitamin C 30mg 151%
Calcium 280mg 22%
Iron 5mg 28%
Potassium 1195mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)