RESET360 with Camille McLaughlin
May Pick: Instant Pot Meals

Turkey Chile Verde with Tomatillos

Turkey thighs pressure-cooked in a tart tomatillo, poblano, and jalapeño sauce, then shredded and finished with cilantro and lime.

Why you'll love Turkey Chile Verde with Tomatillos

Chile verde is a green stew from northern Mexico and the American Southwest, usually made with pork simmered for hours in a sauce of tomatillos and green chiles. Turkey thighs make a lighter, quicker version, and the Instant Pot has it on the table in about an hour and a quarter, most of it hands-off. Tomatillos and fresh green chiles are easy to find by May, and the bright, tart flavor suits warmer evenings.

Tomatillos are the heart of it. They look like small green tomatoes wrapped in papery husks, and they taste tart and citrusy, almost like a green apple. Under pressure they collapse into the broth with the poblanos, jalapeños, onion, and garlic, and a quick blend turns everything into a smooth, pale green sauce. Cilantro and lime go in after cooking, when their fresh flavor survives.

Turkey thighs suit the pressure cooker. Their dark meat holds more fat and connective tissue than breast meat, so it stays moist and shreds easily after a short cook. Browning the pieces first on the sauté setting builds the savory flavor that pressure cooking alone never develops.

Quick overview: This Turkey Chile Verde with Tomatillos takes 25 min of hands-on time and about 1 hr 15 min in all and makes 6 servings, each about 1 1/4 cups. You'll need an Instant Pot and a blender.

Jump to recipe

Turkey chile verde topped with avocado, radishes and sour cream
Prep 25 minCook 50 minTotal 1 hr 15 minServes 6Serving about 1 1/4 cupsYou'll need Instant Pot, Blender

Ingredients

  • 2 1/2 lb boneless skinless turkey thighs, cut into 2-inch chunks
  • 1 1/2 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tbsp avocado oil, divided
  • 1 medium white onion, chopped
  • 6 cloves garlic, smashed
  • 1 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 1/2 lb tomatillos, husked, rinsed, and quartered
  • 2 large poblano peppers, seeded and chopped
  • 2 jalapeños, seeded and chopped
  • 2 tsp dried oregano, Mexican if you can find it
  • 1 tsp ground coriander
  • 1 cup loosely packed cilantro leaves and tender stems, plus more to serve
  • 2 tbsp fresh lime juice, plus wedges to serve
  • 1 ripe avocado, diced, to serve
  • 4 radishes, thinly sliced, to serve
  • 1/2 cup sour cream, to serve Label: cream and cultures

Instructions

  1. Season the turkey: Toss the turkey chunks with 1 teaspoon of the salt, the pepper, and the cumin.
  2. Brown the turkey: Set the Instant Pot to sauté on high and heat 1 tablespoon of the oil until it shimmers. Brown half the turkey for 3 to 4 minutes, turning once, until golden on two sides, and move it to a plate. Repeat with the remaining oil and turkey. Browning in batches keeps the pot hot enough to sear; crowded pieces steam and turn gray.
  3. Soften the aromatics: Add the onion and garlic to the pot and cook for 3 minutes, stirring, until the onion softens. Pour in the broth and scrape up every browned bit from the bottom with a wooden spoon. Those bits carry flavor, and lifting them off keeps them from scorching under pressure and setting off the pot's overheat warning.
  4. Load the pot: Add the tomatillos, poblanos, jalapeños, oregano, coriander, and the remaining 1/2 teaspoon of salt, then return the turkey and any juices on top. Leave it unstirred, so the thin broth stays on the bottom, where it comes to pressure quickly.
  5. Pressure-cook: Lock the lid, set the valve to sealing, and cook at high pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then release the rest. The turkey should break apart easily and read at least 165°F (74°C) in the thickest piece; if it still feels firm, cook at high pressure for 5 minutes more.
  6. Blend the sauce: Lift the turkey onto a board. Add the cilantro and lime juice to the pot and blend the sauce until smooth with an immersion blender, or carefully in batches in a countertop blender with the lid vented and a towel held over the top, since hot liquid expands as it blends. Blending the soft tomatillos and chiles with fresh cilantro turns the sauce bright green and gives it body.
  7. Shred and finish: Shred the turkey into bite-size pieces with two forks and stir it back into the sauce. If the sauce looks thin, simmer it on sauté for 5 to 10 minutes to thicken. Taste and add salt or lime. Ladle into bowls and top with avocado, radishes, a spoonful of sour cream, and more cilantro, with lime wedges on the side.

Storage and leftovers

Cool the chile verde in shallow containers and refrigerate it within 2 hours of cooking, for up to 4 days. The flavor deepens overnight. Keep the avocado, radishes, and sour cream separate and add them when you serve.

Freeze it for up to 3 months. Thaw it overnight in the refrigerator and reheat it in a saucepan over medium heat, stirring, until it is steaming hot all the way through, 165°F (74°C).

Variations

  • Pork chile verde: Use 2 1/2 lb boneless pork shoulder in 2-inch chunks and cook at high pressure for 35 minutes with a full natural release.
  • Turkey breast: Use boneless turkey breast in 2-inch chunks and cook at high pressure for 8 minutes with a 10-minute natural release, checking that it reaches 165°F (74°C).
  • Charred vegetables: For a deeper, sweeter sauce, broil the tomatillos, poblanos, and jalapeños on a sheet pan for 8 to 10 minutes, until blistered, before they go into the pot.
  • Chile verde bowls: Serve it over riced cauliflower sautéed in a little oil, or over shredded cabbage.

Notes and tips

  • Pick firm tomatillos: Choose tomatillos that are firm and bright green and fill their husks. Peel off the husks and rinse away the sticky coating underneath before cutting.
  • Find turkey thighs: Many butchers sell boneless turkey thighs or will bone them for you. Bone-in thighs work too: cook them whole for 30 minutes at high pressure, check for 165°F (74°C), and pull the meat from the bones before shredding.
  • Taste the chiles: Poblanos and jalapeños vary in heat. Taste a sliver of each before adding, and keep or remove the jalapeño seeds to suit you.
  • Let it rest: The sauce thickens a little more as it cools in the bowl, so stop simmering when it is just shy of the thickness you like.

Nutrition and mindful eating

  • Turkey thighs bring protein with zinc, selenium, and B vitamins, and their dark meat stays moist and tender after pressure cooking.
  • Tomatillos, poblanos, and jalapeños fill the bowl with non-starchy vegetables and vitamin C, and the tomatillos' natural tartness gives the stew its bright flavor.
  • Avocado and sour cream are the real fats, cooling the chile heat and helping the meal stay with you.
  • Cilantro and lime, added at the end, keep the flavor fresh and green.
  • As you eat, notice the tart, bright sauce against the rich turkey and cool avocado, and check in through the evening: a bowl should carry you at least 3 to 4 hours with steady energy.

Frequently asked questions

Have a question about this Turkey Chile Verde with Tomatillos? Start here, with the questions people ask most.

What are tomatillos?

Tomatillos are a tart green relative of the tomato that grows inside a papery husk. They are firmer and more acidic than tomatoes and are the base of most green salsas and sauces in Mexican cooking. Look for them near the tomatoes and chiles in the produce section.

Can I use canned tomatillos?

Fresh tomatillos give the brightest flavor. Canned whole tomatillos work when the label reads tomatillos, water, and salt; drain them and use 3/4 cup of broth in place of 1 cup.

Is it spicy?

Mildly. Poblanos are gentle, and seeded jalapeños add a little warmth. Leave the seeds in one jalapeño, or add a serrano, for more heat.

Can I make it ahead?

Yes. It keeps 4 days in the refrigerator and tastes even better the next day. Reheat it until steaming hot, then add the toppings.

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Tags: May Pick, Instant Pot Meals, Mexican