Print Recipe

Ingredients
  

  • 2 jars small tomatillo salsa
  • 2-4 poblano peppers
  • 2 onions
  • 5 cloves garlic chopped
  • 1 qt chicken stock
  • 1 # ground chicken or turkey
  • 1 tsp cumin powder
  • 1/4 tsp garlic powder
  • Salt and pepper
  • 1 avocado
  • 1 handful cilantro
  • Lime juice for serving

Instructions
 

  • Chop onions and peppers saute in oil over medium heat for about 8 minutes or until translucent. While onions are cooking, chop cilantro and set aside.
  • Once the onions are mostly cooked, add the ground turkey. Season with the cumin and garlic powder. Use spatula to stir. Cook and Stir for about 6 minutes until the turkey is crumbled and the pink is gone. [if you are using beans, skip this step and add the cans of drained beans once the pot is down to a simmer]
  • While the turkey is cooking mince the Jalepeno ( I removed most of the seeds, just depends on your preference of heat).
  • Add the jalepeno and garlic. Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce to simmer. Simmer for about 40 minutes or until all the veggies are cooked.
  • Serve warm with shredded cilantro and squeeze 1/4 of a lime into each bowl
  • Top with Cubed avocado