Photo: Claudio Schwarz
Turkey Chile Verde
13 ingredients
Serves 6.
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Anaheim chilies have only a mild spiciness. They are known for their meaty flesh and green, vegetal flavor. They add their character to this spin on chile verde, a classic braise of Tex-Mex cooking, that marries the chilies with charred garlic and onions, tangy fresh tomatillos and the minty, citrusy hints of cilantro.
Estimated Nutrition (whole recipe, rough)
513
Calories
38g
Protein
18g
Fat
52g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. tomatillos, husked, rinsed and dried
- 2 white onions, each cut into 8 wedges
- 2 Anaheim chilies
- 5 large garlic cloves, unpeeled
- 1 cup loosely packed fresh cilantro leaves
- 2 Tbs. ground cumin
- 2 Tbs. dried oregano
- 4 lb. bone-in, skin-on turkey thighs
- 2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 4 Tbs. extra-virgin olive oil
- 1 cup low-sodium chicken broth or stock
- 1 1/2 lb. red potatoes, cut into 1-inch chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes