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Slow-Cooker Leftover Turkey Chile Verde Recipe

Name: Slow-Cooker Leftover Turkey Chile Verde Recipe
Total time: 270 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large onion, cut into large wedges; 4 serrano peppers or 2 jalapeños; 3 large, unpeeled cloves garlic; 2 pounds tomatillos, husked and cleaned; 1/2 cup finely chopped fresh cilantro, divided; 3 cups cooked turkey meat, preferably dark and light; 2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 tablespoon ancho chili powder; Kosher salt and freshly ground black pepper; 1 (14.5-ounce) can cannellini beans, drained; 2 1/2 tablespoons cornmeal; 1/4 cup sour cream; 1 red onion, finely chopped; 1 cup crushed tortilla chips; 1 cup pepper jack cheese; 1 lime, cut into wedges

Prep Time

Cook Time

Total Time

4h 30m

This slow-cooker leftover turkey chile verde recipe is a flavorful and hearty way to enjoy your Thanksgiving leftovers. With tomatillos, peppers, and tender turkey, this dish is simmered to perfection in a tangy and spicy chili verde sauce. Serve with sour cream, cheese, and crushed tortilla chips for a delicious meal.

Recipe Options

Ingredients

Servings: 6

Scale:

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0.25

0.5

1 tablespoon olive oil

1 large onion, cut into large wedges

4 serrano peppers or 2 jalapeños

3 large, unpeeled cloves garlic

2 pounds tomatillos, husked and cleaned

1/2 cup finely chopped fresh cilantro, divided

3 cups cooked turkey meat, preferably dark and light

2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tablespoon ancho chili powder

Kosher salt and freshly ground black pepper

1 (14.5-ounce) can cannellini beans, drained

2 1/2 tablespoons cornmeal

1 red onion, finely chopped

1 cup crushed tortilla chips

1 cup pepper jack cheese

1 lime, cut into wedges

Preheat broiler to high setting and adjust rack to the upper-middle position. Line a baking sheet with foil and place onion, peppers, garlic, and tomatillos on the tray in a single layer. Transfer tray to oven and broil, flipping ingredients and rotating tray halfway through, until lightly charred and fully softened, about 15 minutes total. Remove from oven. When cool enough to handle, cut stems off of peppers and peel garlic. Transfer ingredients to a blender, along with oil and 1/4 cup cilantro. Pulse to combine.

Add salsa verde to the slow cooker along with turkey, stock, cumin, oregano, and chile powder. Season with salt and pepper. Cover and cook on low setting for 3 1/2 hours. Stir in beans and cornmeal and continue cooking for another hour.

Ladle soup into bowls and top with remaining cilantro, sour cream, red onion, tortilla chips, and cheese. Serve with lime wedges.

Slow-Cooker Leftover Turkey Chile Verde Recipe

Ingredients

Steps

Nutrition Facts

Slow-Cooker Leftover Turkey Chile Verde Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts