Turkey & Roast Poblano Chili

turkey roast poblano chili
  • 4Servings


  • 5 large poblano chiles
  • 2 tablespoons olive oil
  • 1 pound ground turkey, white and dark meat
  • Salt and pepper
  • 1 tablespoon (about a palmful) ground cumin
  • 1 1/2 teaspoons (about 1/2 palmful) ancho chile powder or chili powder blend
  • 1 teaspoon (about 1/3 palmful) dried oregano, preferably Mexican, lightly crushed
  • 1/4 teaspoon (a couple of pinches) ground cinnamon
  • 1 onion, finely chopped
  • 4 cloves garlic, grated or crushed
  • 3 cups turkey or chicken stock
  • 1 can (14 to 14.5 oz.) pinto or great northern beans, drained
  • 1 can (15 oz.) hominy, drained, or 1 potato, diced and parboiled 5 to 6 minutes
  • 3 tablespoons cornmeal, masa harina or crushed corn chips
  • Mild hot sauce, such as Tabasco Green Jalapeno Pepper Sauce, to taste
  • 1/4 cup (a small handful) cilantro or parsley, chopped
  • 1 lime, juiced (about 2 tbsp.)
  • Toppings: sour cream or crema mixed with lime juice, toasted pumpkin seeds, radishes cut into matchsticks or thinly sliced, finely chopped white onion, crumbled queso fresco or shredded pepper jack, pickled jalapeno slices


Preheat the broiler to high. Place the poblanos on a rimmed baking sheet and broil with the door ajar until the skins are blackened, turning once, 7 to 8 minutes. Place in a bowl, cover and let cool.

Heat a large nonstick or cast-iron skillet over high. Add the oil, two turns of the pan. Add the turkey and cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Season with salt and pepper and stir in the cumin, chile powder, oregano and cinnamon. Add the onion and garlic and cook, stirring often, until softened, 2 to 3 minutes. Stir in 2 cups stock, the beans, hominy and cornmeal; season the chili with green Tabasco and reduce the heat to a simmer.

Peel and seed the poblanos. Chop 2 poblanos into bite-size pieces or strips. Coarsely chop the remaining 3 poblanos and place in a food processor; season with salt and add the remaining 1 cup stock, the cilantro and lime juice. Pulse a few times to finely chop, then process into a thick puree. Add to the chili and simmer, stirring occasionally, until thickened slightly, 4 to 5 minutes.

Serve the chili from the skillet into shallow bowls and top with sour cream, toasted pumpkin seeds, radishes, onion, cheese and pickled jalapeno.