Turkey And Poblano Chili Recipes

TURKEY MOLE POBLANO

Steps:

• Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
• Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
• Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
• Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
• Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
• Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
• Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
• Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
• Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.

MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO

Steps:

• This should be done 1 day in advance.
• Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
• In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
• In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
• Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
• Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
• Preheat the oven to 350 degrees F.
• Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
• Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.

CROCK POT POBLANO CHILI

Steps:

• Saute the onion and garlic in the olive oil until softened.
• Place all ingredients in crock pot, and cook on low for 8-10 hours or until stew meat is fall apart tender.
• If you like, you can serve it with diced onions, cheese, or sour cream.

TURKEY STUFFED POBLANO CHILE PEPPERS

Steps:

• Heat oven to 350.
• Spray 13x9 (3qt.) with cooking spray.
• Cut opening in one side of each chile.
• Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
• Spray large skillet with cooking spray.
• Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
• Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
• With small spoon, stuff chiles with turkey mixture.
• Place in baking dish.
• Lightly spray tops of chiles with cooking spray.
• In a small bowl, combine tomatoes and green chiles; mix well.
• Pour over stuffed chiles in baking dish.
• Bake at 350 for 30-40 minutes or until chiles are tender.
• Sprinkle with remaining 1 cup cheese.
• Bake an additional 3 minutes or until cheese is melted.