Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado. My Iowa roots only knew Chile as red, in Chile Con Carne. I’ve grown to love green chile but I prefer mine mild. This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago. It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again. The original recipe made a much heavier roux but I prefer it on the lighter side.
Warm flour tortillas to serve with the chile to warm you on these cold winter nights!
TURKEY GREEN CHILE
3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
1/2 cup olive oil
2/3 cup diced onion
1/2 bunch chopped cilantro
12 ounces diced green chiles
2 pounds ground turkey
1 teaspoon crushed garlic
1/2 teaspoon oregano
1/2 teaspoon jalapenos
4 tablespoons flour (or more if you want the chile to be thicker)
16 ounces chopped tomatoes
2 to 3 chopped green onions
salt, cayenne or tabasco to taste
- Prepare chicken stock. Simmer while preparing other ingredients.
- Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
- Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
- Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
- Serve with warm tortillas.
