No ImageTurkey Chile Verde

Did you make it? Rate it!

  1. Mary

    Made this yesterday! I used chicken thighs and upped the cumin to a tablespoon! It was a perfect pot of verde! Thank you so much!

    xxxxxyyyyy

  2. Upstate Chili Man

    AWESOME RECIPE!! I made this and won our community chili cook-off two years in a row for best non-traditional chili. The first time I made it, I followed the recipe exactly except I used leftover smoked pulled pork I had in the freezer. To serve as a standalone chili, I also added black beans and corn near the end of the cooking time to make it a bit more hardy and stretch to feed the masses. I now find myself smoking pork butts all the time just to make this. Our chili cook-off is coming up this Saturday and I am smoking the butt tomorrow. I find making this a day ahead, it is even better the next day. Need to defend my (and Elise’s) title! Thanks.

    xxxxxyyyyy

  3. Kristen Smith

    Absolutely delicious. I substituted with ground turkey, and this was just excellent! Hanging on to this recipe!

    xxxxxyyyyy

  4. Melody

    I made this recipe over the weekend and decided it was too strong to eat as a main dish. My partner loves to experiment with Mexican cooking and made the suggestion to simmer the stew down to a spreadable consistency and use it to make enchiladas. This was a wonderful idea. He poured a tiny amount of red sauce in the bottom of a baking dish. He then took a large tortilla and filled it with the Turkey Verde, refried beans, queso, and a small amount of Mexican cheese sauce. He made four enchiladas and poured the remainder of the red sauce over the top, then put 1/2 cup queso on the top. He put them in a 400 degree oven for 30-40 minutes. He garnished each enchilada with lettuce, tomatoes, salsa and sour cream. They were great.

    Love it! ~Elise

  5. :D

    I made this last night and it was hands-down delicious. The only thing I did wrong was I used too much cilantro. In your recipe, you specify 1 bunch cilanro, but my bunch was quite large. Plus I practically used the whole bunch inlcuding the stems close to root ends. My salsa verde after blendng became creamy because I blended until smooth and I guess with all that cilantro I used made it creamy like. The chili was still delicious. I was able to cook the chili in 3 hours and everyone loved the chili. How much cilantro should be used?

    Sounds like if the chili turned out well you used an amount of cilantro that worked. There are no hard and fast rules on this. The sauce should end up creamy-ish, not chunky, because of the tomatillos. ~Elise

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