Sunday Slow Cooker: Green Chili with Turkey
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- 1.5 pounds tomatillos, husked and washed
- 2 U poblano peppers
- 3 U jalapeno peppers
- 1 U onion, quartered
- 8 U garlic cloves, whole in skins
- 1 1/2 lbs boneless skinless turkey breast (or ground turkey)
- 28 oz canned hominy, drained
- 20 oz. canned pinto beans
- 3 cups low sodium chicken broth
- 1 U bay leaf
- 1/2 tbsp cumin
- 1/2 tbsp coriander
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Preheat the oven to 500 degrees and place all the tomatillos, poblanos, jalapenos, onion, and 8 garlic cloves 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.
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. If you don't like heat, add the peppers one at a time.
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 chicken broth.
Cook on low for 4 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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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