Ingredients: 1 1/2 pounds tomatillos, husks removed and cut in half,2 inches jalapeno peppers, seeded and cut half,1 onion, sliced,2 cloves garlic, peeled,1 inch chipotle pepper adobo sauce, chopped,6 cups cooked turkey or chicken, shredded,15 ounces can black beans, drained and rinsed,2 cups chicken broth,1/2 cup gluten-free beer (such as Bard’s Tale) – optional, but it adds a wonderful flavor,2 cups diced tomatoes or tomato puree,1 teaspoon ground cumin,1 teaspoon ground coriander,1 teaspoon dried oregano,Salt and pepper to taste,1/2 cup chopped cilantro
Instructions:
- Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos.
- Place under broiler for 5-7 minutes or until skins on tomatillos blacken.
- Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.
- Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.
- Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.
- Optional: Top with sour cream and cheese.
No Comments