- 4 poblano peppers
- 2 tablespoons extra virgin olive oil
- 2 pounds ground turkey
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons cumin
- 1 tablespoon coriander
- 1 can pinto or white beans (14 ounces)
- 2 cups chicken stock
- 1/4 cup chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Hot sauce
- 1 cup sour cream
- Shredded sharp cheddar cheese
- Minced red onion
- 4-5 slices crispy bacon, chopped
- toasted corn cornbread
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Heat the olive oil in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.Turn off the heat and stir in the sour cream to combine. Serve topped with the cornbread crumbles and any of the other toppings you like.
