pounds tomatillos, husks removed and halved
poblano peppers, seeded and halved
jalapeño peppers, seeded, if desired
teaspoon kosher salt
tablespoons olive oil
large yellow onion, chopped
garlic cloves, chopped
(16-ounce) package JENNIE-O® Ground Turkey
teaspoons ground cumin
teaspoon ground coriander
cups low-sodium chicken broth
cup chopped fresh cilantro leaves
Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan.
Broil 3 inches from heat source 3 to 5 minutes or until skins are charred.
Place peppers in plastic zip-top bag and seal.
Let stand 10 minutes.
Remove and discard skins.
Place tomatillos and peppers in food processor and process until smooth.
Stir in salt.
In large Dutch oven, heat oil over medium-high heat.
Cook turkey for 14 to 16 minutes, stir to crumble. Always cook to well done, 165°F. as measured by a meat thermometer.
Add onion and garlic and cook 5 minutes or until tender.
Add cumin and coriander. Stir in tomatillo mixture and broth.
Bring mixture to a boil.
Reduce heat to medium-low and simmer 20 minutes.
Stir in cilantro leaves.