We have an abundance of tomatillos in our garden this year. Whereas the tomatoes have been suffering from too much water early in the season, too little heat, nematodes and wilt, the tomatillos we planted are vigorous. A couple volunteers from last year’s crop that are having a good time of it as well.
Are you familiar with tomatillos? They look like small-ish green tomatoes, but surrounded by a papery husk. It’s best to pick them while they are still green, if you wait too long, they can lose their distinctive tartness. The best thing to make with them is salsa verde, or green salsa, which you can then use in all sorts of dishes.
With this weeks bounty we decided to make a Mexican chile verde, but instead of using pork which is traditional, using turkey thighs instead. By the way, chile verde made in state of New Mexico is made with Hatch green chiles. Chile verde made in most of Mexico is made with tomatillos. It’s the tomatillo salsa verde that makes the dish green. So, same name, different dish. The dish we’re working on today is the tomatillo variety.
I have found that turkey needs more help, when it comes to seasoning, than pork. It also greatly benefits from a little smoky flavor. So, I’ve added more spice than I would normally with a pork chile verde, and also included some chipotle chile powder for a touch of smoky flavor. But the amounts are just guidelines, and depend so much on your specific ingredients, and taste.
By the way, my dad says “let your readers know that this food critic gives it 5 stars.” My mom just brought over a huge bowl of tomatillos from her garden (as if I don’t have enough) and wants me to make it again. Enjoy!
Turkey Chile Verde Recipe
Ingredients
Salsa verde:
- 1 1/2 lbs fresh green tomatillos
- 5 cloves garlic, peel ON
- 1 jalapeno, stems and seeds removed, chopped*
- 2 poblano chiles
- 1 bunch of cilantro, rinsed, roughly chopped, including stems
- 1 teaspoon salt
- 2 Tbsp lime juice
- Pinch sugar
Turkey:
- 3 lbs boneless, skinless turkey thighs**
- Salt and pepper
- 2 Tbsp olive oil
- 2 yellow onions, coarsely chopped (about 3 cups)
- 1 teaspoon cumin
- 3 garlic cloves, peeled, finely chopped
- 2 1/2 cups chicken stock
- 1 teaspoon chipotle powder
- 2 Tbsp fresh oregano, chopped
- 2 bay leaves
- Pinch of ground cloves
* You can moderate the heat of this dish with the seeds from the jalapenos. Taste the tomatillo sauce after you blend it. If it needs more heat, blend in some of the jalapeno seeds.
** If you can only get bone-in, skin-on, that's okay. Remove the skin and discard or save it to use it to make turkey bacon. Cut as much meat as you easily can away from the bone, and then cook the meaty bone with the turkey chunks. Remove the bone when the meat is cooked and shred the meat from the bone.
Read More: Turkey Chile Verde
