New World Symphony: Turkey Chile Verde Soup with Beans, Corn , Almonds and Lime

January  6, 2016
0 Ratings
Photo by LE BEC FIN
  • Serves 20, 1 1/2 cups each as entree
Author Notes

Isn't it interesting: the great majority of this recipe's elements originated in the NewWorld- turkey,tomatillos, chiles, potatoes,beans, corn! As you put this together, remember to taste as you go. Tomatillos, akin to green tomatoes, are the primary sauce component and they are very mild. But in adding some chile verde sauce, you can decide how spicy/hot you want your soup. Just remember, it is easy to add heat/spiciness, but not easy to take it away! (Also keep in mind that a dish containing hot chiles can get hotter after it has sat for awhile. I always suggest holding back a bit on the hot elements, because you can always add the in later.) As for quantities, with the liquid ingredients, I suggest you start with ~2/3 of what is called for, adding more salsa verde, chile verde and chicken stock as you need them, once you have added your solids. I like this dish as a soup but you may prefer it as a stew (less liquid) or even a hash (no stock and alot less of the other sauces.)
LeBec Fin

What You'll Need
  • oil
  • 3 turkey thighs,bone-in, total 3+ lb.
  • 2 T evoo
  • 2 T bacon fat
  • 1 medium large yellow onion, chopped, ~ 10 ou.
  • 4 cloves garlic, minced
  • 5-6 10 ou. jars salsa verde (I use Trader Joe's)that are mild to low heat
  • 16 ou. homemade hot/spicy chile verde sauce (I get mine from Anna's Taqueria in Boston) or more salsa verde, or salsa
  • 4-8 c.chicken stock
  • 3 medium yukon gold potatoes, cubed and steamed or roasted til done, total ~ 28 ou., skin-on
  • 1-2 c.corn, fresh or frozen
  • 29 ou. canned pinto beans* plus their liquid (or 10 ou. dry beans, soaked and cooked in water til tender )
  • 1 lb fresh or frozen whole okra, cut across in 1/2 inch pieces (if frozen, spread out on cutting board for a few minutes- to slightly soften; cut as for fresh okra)
  • 1 4 ou.can whole green chiles, chopped (or 3 poblano chiles, roasted and skinned)
  • 1 tsp.good quality chili powder (not supermarket brands which contain alot of salt)
  • 2 tsp toasted and ground cumin
  • 2 tsp mexican oregano or regular, rubbed between your palms to release flavors
  • 1/2-1 cup ground toasted pumpkin seeds
  • 1/2-1 c. toasted almonds, chopped to pea-size
  • 1/2 bunch cilantro, chopped
  • (No salt because salsa verde is already salty)
  • Freshly ground black pepper
  • more salsa verde and chicken stock as needed for soupy quality
  • optional 1-3 minced jalapeno chiles, seeds and ribs removed (may not be needed)
  • bunch red chard, sliced crosswise in 1/2 inch pieces and strips
  • fresh lime juice, ~12 limes
  • garnish with chopped fresh cilantro
  • tortilla chips
  1. In a little hot oil in a saucepan just big enough to fit the thighs, place the turkey. skin side down. Cook ~ 5-8 minutes over medium high heat til skin has browned. Turn thighs, skin-side up; peel off the skin and reserve for a treat later.Brown second side. Pour over the thighs enough Salsa Verde to cover them. Top with a lid and turn down to Simmer for 1-2 hours, til meat easily pulls away from the bone. (But don't overcook or turkey will get shreddy and somewhat disappear.) In the meantime, in an 8 quart pot, chop onion and saute in some hot oil and/or bacon fat, until translucent, adding garlic for last few minutes. Add about 2/3 of the remaining salsa verde, chili verde and chicken stock, and all of the potatoes- oregano. Remove the thighs to a cutting board, discard any remaining skin.Cut the turkey into 3/4" cubes and add the meat, the bones and the cooking Salsa verde- into the large pot. Stir well.Add ground pumpkin seeds and almonds. Add some or all of the remaining liquids to have a soupy quality. Simmer, uncovered, 1 hour, to meld flavors, stirring occasionally and adding liquids if needed to keep pan bottom from scorching. Add cilantro - chard and simmer 10-20 minutes, til greens are wilted into the soup but are still a bit chewy. Taste and add liquids, seasoning or solids as needed. Discard bones.
  2. Add ~ 1/2 lime's juice to each 12 ou. serving. Serve with tortilla chips and chopped cilantro.
  3. * Perhaps canned beans vary, but I was surprised recently when I taste-compared Goya canned white beans and Goya pinto beans, and I found the pintos more flavorful and creamy! Of course, you may have another fav bean you prefer.

See what other Food52ers are saying.

My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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