Some say the eternal question is, "What came first, the chicken, or the egg?" I disagree. The eternal question is, "What do I do with the turkey leftover from Thanksgiving dinner?" Well lucky for you I have the perfect recipe. I don't know about you, but after cooking all day Wednesday and Thursday, the last thing I want to do for the rest of the weekend is cook. The weekend after Thanksgiving is for shopping, watching movies, more shopping, and visiting with your friends and family. And this is the perfect recipe. Just a few chops and measures and then leave your white turkey chili to cook all day in your crock pot. By the end of the day when you are tired and warn out dinner will already be done. So enjoy your weekend and enjoy your white turkey chili.
For this recipe you will need to use a knife and a blender. If you not allowed to use a knife or blender by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a crock pot, a knife, a strainer, a blender, and a cutting board.
ChefElla's White Turkey Chili (This recipe will make 1/2 gallon of Chili)
2 Lbs Turkey, Cooked and Diced into bite sized pieces
-If you prefer you can substitute chicken.
2 Cans Great Northern Beans, Drained and Rinsed (15 oz cans)
1 Can Hominey, Drained (29 oz can)
1 Can Green Enchilada Sauce (10 oz)
1 Large White Onion, Small Diced (About 2 Cups)
1 Large Poblano Pepper, Minced (About 1 Cup)
1/4 Cup Cilantro Leaves Packed
3 Cans Green Tomatoes, Drained (11 oz Cans)
- If you cannot find canned Green Tomatoes you can use fresh Tomatillos.
1 1/2 Cups Chicken Broth
2 Tbl Cumin
1 tsp Salt
1 tsp Granulated Garlic
3 Tbl Masa Flour or Corn Meal
3. To your blender add, green tomatoes, cilantro, cumin, salt, garlic, and masa flour. Blend mixture until it is smooth.
4. Add all of your remaining ingredients to the crock pot. Add your blended ingredients and mix well in your crock pot. Cook on low for 8 -10 hours.
Top your White Turkey Chili with cheese, sour cream, tortilla strips, hot sauce, salsa or any of your favorite topping. This chili is also great as a topping for enchiladas, or nachos.
NOTE: If you do not have a crock pot, just combine all of your ingredients in a large pot on the stove, cover and cook on medium low for 2-3 hours. Make sure you stir occasionally so the chili does not stick to the bottom of the pan.