Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed, halved
- 2 poblano peppers, seeded and halved
- 2 jalapeno peppers, seeded, if desired
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 (16 ounce) package Jennie-o Ground Turkey
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 1 cup chopped fresh cilantro leaves
Directions
Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
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BRANDED KITCHENWARE
Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
