We are having a fence installed in our backyard. It’s been very hot, and it seems like the least we can do is have some drinks in a cooler for the guys working back there. The project is stretching out over a couple of weeks, longer than we thought, and yesterday it was time to restock the bottled water, Gatorade and soda.
Thus, I found myself at the nearest market before 8 a.m. on a Wednesday. We’re spoiled for choice when it comes to grocery stores but the nearest one is just…convenient. It’s not a great store, but for this type of errand it’s fine and, like I said, close.
I decided to get dinner ingredients while I was there and for whatever reason picked chicken chili verde, though I quickly decided I didn’t want to mess with chicken on the bone and simply bought ground turkey. Ground turkey is one of the blandest possible things you can get (I boil it and feed it to my dog when he is sick, is how bland it is) but it’s a lean protein and of course you can season anything!
Into the cart with the turkey went a white onion, one avocado, a can of Embasa salsa verde (medium heat, because they didn’t have anything else) and a package of tortillas. I also improvised with a number of things I had at home and, aside from dicing my onion a bit smaller next time, wouldn’t change a thing. As a bonus, it was super easy and lasted two nights.
Normally I’m not a big fan of using so many canned goods in one dish, but sometimes compromise is in order (or laziness rears its head). You can certainly steam some tomatillos and make your own salsa verde or whatever you want to do, but this was very easy and something nice to throw together in a hurry. I do make my own taco seasoning, however – I use this recipe and make large batches to keep on hand.
Easy Turkey Chili Verde
1 pound ground turkey (or chicken, or pork)
1 white onion, small dice
1 green or red bell pepper, poblano pepper or other mild, flavorful pepper, small dice
2t taco seasoning blend (or your own combo of chili powder, cumin and dried oregano)
2 4oz cans mild chopped green chiles (I used Old El Paso but whatever works)
1 7oz can Embasa or other brand salsa verde, medium (adjust heat to your preference)
1 can (or sub fresh/frozen) corn, off the cob (I used Green Giant Steam Crisp white corn)
4-6 cups chicken broth
Handful of cilantro, chopped
1 avocado, peeled, pitted and chopped
Corn or flour tortillas
Sour cream (optional)
Heat a large saucepan over medium high heat and add about a tablespoon of cooking oil. Add ground turkey and brown, use a slotted spoon to remove and set aside.
Add a bit more oil to the pan if needed and add diced onion and pepper. Sauté for a few minutes and then sprinkle taco seasoning or spice mixture on top, stir and continue sautéing until onions are translucent and peppers are tender. Add chopped green chiles, stir to combine. Add salsa verde and corn, stir to combine and heat through. Add chicken broth and bring to a boil, immediately reduce to a simmer and add browned turkey and about half of the chopped cilantro. Heat through and serve, or keep the pan at a very low heat until ready to serve.
Serve in bowls and garnish with chopped avocado, chopped cilantro. Serve with tortillas and sour cream if desired.