Ingredients
2 large yellow onions
vegetable oil
3 lbs white meat ground turkey
2 poblano peppers, seeded and chopped
chicken stock to cover
1 T cumin
4 tsp ground pasilla chile powder
4 garlic cloves, minced
salt and pepper
1 28 oz can chopped tomatoes
scallions
cilantro
Preparation
saute the onions in vegetable oil in a heavy saucepan until they are slightly softened. Add the turkey and poblano peppers and stir until the turkey is broken up and crumbly. Cover pan’s contents with a defatted chicken stock and bring to a low boil. Add the cumin, the ground pasilla chile powder, and the minced garlic, as well as the salt and pepper to taste. Add the can of tomatoes. Reduce the heat, partially cover with lid, and simmer for about 45 minutes. Skim any residual fat from surface, stir, and continue to cook for another 8 to 10 minutes. Serve the chili topped with fresh chopped scallions and cilantro
