Chili verde

Chili verde

Yield: 4 servings

A Mexican dish that is full of flavor.


  • 1 1/2 lbs. (24 oz.) turkey tenderloin
  • 1 onion, divided
  • 2 poblano peppers
  • 5 tomatillos
  • 1 serrano pepper
  • 10-12 sprigs of cilantro
  • 3 cloves of garlic
  • 1/2 Tbsp. cumin
  • 1/2 Tbsp oregano
  • Salt, to taste
  • 1 1/2 c. water, or as needed


  1. Broil the poblano peppers, tomatillos, serrano pepper, and 1/2 the onion under high heat until charred, flipping as needed. Remove from oven and allow to cool enough to handle.
  2. Remove charred pieces from poblano peppers. Cut open peppers and remove seeds, then chop into a large dice. Set aside.
  3. Blend tomatillos, garlic, cilantro, and broiled onion in a food processor until smooth. Set aside.
  4. Cut turkey tenderloins into 1 1/2" pieces. Add 1 tbsp. oil to a large pot, brown turkey pieces, then remove and set aside.
  5. Chop remaining half onion into a medium dice. To the same pot, add chopped onion and sauté until soft.
  6. Add all ingredients back to pot. Allow to come to a boil, then reduce to a simmer for 45 minutes to an hour, stirring occasionally.

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