Ingredients

• 1.5 pounds fresh tomatillos , husks removed, halved
• 2 poblanos peppers , seeded and halved
• 2 jalapeño peppers , seeded, if desired
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 , 16 ounce
• 1 large yellow onion , chopped
• 4 cloves garlic , chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups low-sodium chicken broth
• 1 cup chopped fresh cilantro leaves

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

Nutrition per serving