Green Turkey Chili Stew
Green Chili Turkey Stew
Adapted from A Platter of Figs
2 1/2 pounds turkey breast, cut into 2-inch cubes
Freshly ground black pepper
1 tablespoon vegetable oil
1 large onion, cut into small dice (about 2 cups)
2 to 3 medium cloves garlic, coarsely chopped
1 teaspoon cumin
1/4 cup chopped tomatoes (may use fresh or canned)
3 large carrots, peeled, trimmed and cut crosswise into chunks
1/2 cup chopped, roasted green chili peppers, or more to taste
1 tablespoon flour
4 cups water or low-sodium chicken broth
1 1/2 pounds russet potatoes, peeled and cut into large dice (about 2 large potatoes)
Chopped cilantro leaves, for garnish
Season the meat liberally with salt and pepper. Line a platter with paper towels.
Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat until the oil shimmers. Working in batches, brown the meat lightly on all sides (it will not be cooked through), then transfer to the lined platter.
Roast the green chilis over an open flame on a barbecue grill or gas burner or under the broiler. Once they are blackened and cooled, don food-safe gloves to rub off the skins, remove the stems and seeds, and coarsely chop the peppers. Six large fresh chili peppers will yield about 1/2 cup chopped.
Taste and adjust the salt or amount of green chili peppers as necessary. The broth should be well seasoned and fairly spicy. Add the potatoes; cook uncovered for 30 minutes or until the potatoes are soft and the meat is tender. Skim any fat from the surface of the broth.
Let the stew rest for 1 hour or more before serving. Or transfer to an airtight container, cover and refrigerate overnight.
To serve, reheat the stew just until the meat is warmed through. Ladle into bowls; sprinkle with the chopped cilantro and tortilla chips.