Slow cooker season is sadly coming to an end. Woe. Yes, of course I look forward to the arrival of fresh vegetables...food that doesn't require a long time to cook...eating outside...all of that is made of awesome. But there's something to be said for coming home to a warm, comforting pot of food...all cooked and waiting for you.
Chili Verde is a great dish for the crockpot - the heat of the peppers really stands up to the long cooking, and there's really no way to overcook it. Traditional chili verde is made with pork, but turkey thighs lend incredible depth of flavor while cutting down on the fat - and they also benefit from the longer cooking time, where pork can dry out. The one downside is that you do lose some of the green color after all the cooking, but the flavor is not impacted in the slightest - this is some damn fine chili.
Cornbread is the perfect accompaniment to this - just leave the out the cheese as you don't need any more peppers to compete here. Throw the cornbread in when you get home and let it bake while you bone the turkey and shred the meat.
Oh Crock-Pot, I'll miss you so...
Turkey Chili Verde
Recipe feeds four - easily doubled . This is medium spicy - feel free to kick it up if you love the burn...
1 medium onion, chopped
2 bone-in turkey thighs (1 - 1 1/2 pounds each), skin removed
1 can cannellini beans, rinsed
1 cup corn kernels (I used frozen baby white and yellow, mixed)
1 1/2 cups salsa verde (medium)
1 jalapeno, minced (or 1 small can green chiles)
1 clove garlic, minced
1 1/2 tsp cumin
1/2 tsp salt
1/3 cup chopped fresh cilantro
shredded Jack cheese and sour cream, for serving
Scatter onion in bottom of slow cooker, and place turkey thighs on top. Mix beans and corn together and spread over turkey. Mix salsa, chili, and spices and pour over mixture in slow cooker. Cover and cook 8 - 10 hours on low or until meat is tender. Pull bones out of turkey, and shred with two large forks. Stir in cilantro, and serve with shredded cheese and sour cream.
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