- 1 yellow onion, chopped
- 1 or 2 cloves peeled fresh garlic
- 1 poblano pepper
- 1 tablespoon peanut butter
- 1 lb ground turkey
- Yucatan spice blend 1/8 tsp each (paprika, coriander, powdered garlic, cumin, allspice and cinnamon)
- 1/4 pound crushed tomatillos (1 used 2 fresh, diced)
- 2 green bell peppers
- 1 lime
- fresh cilantro
1 Prep the chile verde ingredients
- Peel and coarsely chop onion
- Finely chop, press, or grate garlic
- Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano lengthwise, then finely chop. Wash your hands after handling.
- Chop green peppers
- In a medium bowl, gradually whisk together the almond butter and 1.5 cups hot tap water until smooth.
2 Brown the turkey
- In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the turkey to a plate. Do not clean the pot.
3 Make the chile verde
- In the same pot used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, garlic, and peppers, season lightly with salt and pepper, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the vegetables start to soften, 3 to 5 minutes.
- Stir in the Yucatan spice blend and cook until fragrant, about 1 minute.
- Stir in the tomatillos then add the peanut butter/water mixture and the turkey. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the turkey is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
- When the chile verde is almost done, prepare the garnishes.
4 Prep the garnishes
- Cut the lime into wedges.
- Coarsely chop the cilantro
- Transfer the chile verde to individual bowls. Garnish with the cilantro and serve with the lime wedges.