Turkey Chile Verde

Ingredients

• 1 1/2 lbs fresh green tomatillos
• 5 cloves garlic, peel ON
• 1 jalapeno, stems and seeds removed, chopped
• 2 poblano chiles
• 1 bunch of cilantro, rinsed, roughly chopped, including stems
• 1 teaspoon salt
• 2 Tbsp lime juice
• Pinch sugar
• 3 pounds boneless, skinless turkey thighs
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 yellow onions, coarsely chopped
• 1 teaspoon cumin
• 3 garlic cloves, peeled, finely chopped
• 2 1/2 cups chicken stock
• 1 teaspoon chipotle powder
• 2 tablespoons fresh oregano, chopped
• 2 bay leaves
• Pinch of ground cloves

Directions

1. For the poblanos, set them directly over a gas burner or slide them under the broiler, turning as needed, until the skins are nearly covered in black char. Drop the chiles into a paper bag, fold it shut, and let their trapped warmth loosen the skins for a few minutes.
2. Take the chiles back out, then rub away the burned outer layer and discard the stems and seeds.
3. Pull the husks off the tomatillos, then rinse them well; they can feel a little tacky. Halve the tomatillos and arrange them on an aluminum foil-lined roasting pan with the cut sides facing down. Add the garlic cloves, still in their peels, to the pan with them.
4. Broil until the tomatillos pick up light color, about 5-7 minutes. Let everything cool until you can handle it, then slip the garlic out of its skins.
5. In a blender, combine the tomatillos, roasted garlic, jalapeño, poblanos, cilantro, salt, lime juice, and sugar. Begin blending slowly, then turn the speed up and purée until the sauce is smooth. Put it aside, or make it a day ahead and keep it refrigerated until you need it.
6. Cut the turkey thigh meat into chunks measuring 1 to 1 1/2 inch, trimming off and throwing away any tough gristle or large pieces of fat as you go. Blot the meat dry with paper towels, then season it with salt and pepper.
7. Warm the olive oil in a large Dutch oven or high-sided sauté pan, 6 to 8 qt, over medium high or high heat; you want it hot enough to sear. Brown the turkey in batches so the pan has room, letting each piece sear on every side and resisting the urge to move it before it has a good crust. As each batch finishes, lift it to a bowl with a slotted spoon.
8. Add the chopped onion and cumin to the same pot. Cook, stirring while you scrape up the browned bits from the bottom, until the onions turn translucent, about 5 minutes. Stir in the garlic and give it 30 seconds more.
9. Put the turkey back in the pot, then pour in the tomatillo sauce and chicken stock. Stir in the chipotle powder, then add the oregano, bay leaves, and ground clove. Season with a teaspoon of salt and a little freshly ground black pepper.
10. Bring the pot to a simmer, then turn the heat to low, just enough to keep a gentle simmer going, and leave the pot uncovered. Cook, uncovered, for 3 to 4 hours, stopping when the turkey has turned tender. If the liquid looks as though it will cook away too far, put the lid on. If not, leave it open so the sauce can reduce and deepen. Taste and correct the seasoning; it may take more salt than seems likely.
11. Ladle into bowls with chopped fresh cilantro. Serve with chopped avocado, sliced radishes, thinly sliced lettuce dressed with vinegar and salt, thinned sour cream or crema fresca, and warm tortillas or tortilla chips. You can also serve it with rice and beans, or wrap it in a large flour tortilla, burrito style.