Leftover Turkey Chile Verde

Our family tradition is turkey on New Years Day. I came home from the holidays with a bag full of leftover turkey and figured it was the start of a yummy crockpot meal.

  • 1 large onion, cut into wedges
  • 3 poblano peppers
  • 1 jalapeño pepper
  • 3 large, peeled cloves garlic
  • tomatillos, husked and cleaned
  • 1/2 cup finely chopped fresh cilantro
  • 3 cups cooked turkey meat, preferably dark and light
  • 2 tins turkey stock (2 cups)
  • 1/2 tbsp ground cumin
  • 1/2tbsp dried oregano
  • 1 tablespoon chili powder
  • 1 (14.5-ounce) can cannellini beans, drained
  • 2 1/2 tablespoons cornmeal

Make the Salsa Verde:
Place chopped tomatillos, peppers, onion and garlic on oiled baking sheet and place under broiler for at least 15 minutes.


The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato.- Wikipedia

Using a spatula turn the ingredients so they don’t burn. Vegetables are done when they are slightly charred and soft.

Transfer ingredients to blender along with the chopped cilantro and a few tablespoons of broth. Use the pulse setting on the blender and combine all ingredients.

Add the salsa verde to the crockpot along with the turkey, stock, cumin, oregano, chili powder.

Cook on low heat for 3 hours.

Stir in beans and cornmeal and continue to cook for another hour or hour and a half.

Serve with cheese, chopped cilantro, warmed tortillas.