Denver Turkey Chili Verde - cooking recipe

Ingredients

1 1/2 pounds fresh tomatillos, husks removed, halved
2 poblano peppers, seeded and halved
2 jalapeno peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 (16 ounce) package JENNIE-O(R) Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves

Preparation

Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.