Recipes

Every morning I wake up and put on a sweater, and maybe a scarf, and maybe some tall boots, and then I step outside and realize it isn’t really fall yet in Southern California. And I know I shouldn’t complain but sometimes a girl is just ready to wear sweaters and cuddle up in warm clothes, and this girl is ready. I want to cook soup and eat lots of pumpkin and roast things in the oven all day without having to open every window and turn on multiple fans. So what to do? Make chili in the crock pot. It makes it feel like fall and just tastes good. The base is a roasted tomatillo salsa combined with beans, hominy, and turkey. It stores great, freezes well, and well…tastes delish.

Weight Watchers Green Chili with Turkey
Points: 4 Weight Watchers Points Plus
Servings: 12
Serving Size: 1 cup
Nutritional Info: 124.5 calories, 3.4g of fat, 12.1g carbohydrates, 3.2g dietary fiber, 10.1g of protein

Ingredients

• 1.5 pounds turkey breast
• 1 28 oz can hominy
• 1.5 cups pinto beans
• 3 cups Roasted Tomatillo Salsa (recipe below)
• 3 cups chicken broth
• 1 bay leaf
• 1/2 tbsp cumin
• 1/2 tbsp coriander
• Optional toppings: Baked tortilla strips, lime juice, cilantro, chopped onion, sour cream, pepitas

For the salsa

• 1.5 pounds tomatillos, husked and washed
• 2 poblano peppers
• 3 jalapeno peppers
• 1 yellow onion, quartered
• 8 garlic cloves, whole in skins

Instructions

1. Preheat the oven to 500 degrees and place all the items for the salsa on a large baking sheet. Sprinkle with a little bit of kosher salt. Roast for about 15-20 minutes, shaking everything a couple times during roasting. Place the jalapenos and poblanos in a dish and cover with saran wrap. Remove the skins and seeds once they cool.
2. Add everything, including the roasting juice, into a blender and blend until smooth. Now you have the roasted tomatillo salsa. Give it a taste – it’s delicious with chips, tacos, enchiladas, you name it.
3. Add the hominy, pinto beans, and bay leaf to the crock pot. Then place the turkey breast on top. Season everything with salt, pepper, cumin, and coriander. Then pour in the roasted salsa and three cups of boiling chicken broth. Boiling the chicken broth will help the beans to cook faster.
4. Cook on low for 8 hours. Above 15 minutes before the end of cooking, shred the turkey using two forks. Cover and let all the flavors continue to mold. Serve with your favorite garnishes. Freezes great and tastes even better the next day.