Other Recipe Information
| Recipe Yields: 20 servings |
To Prepare:
- Recipe and image furnished by Plate's Turkey Inspiration Insert.
Ingredients
| 6 cups | Water | 1 cup | Rye berries |
| 4 lb. | Turkey, ground into 1/4–1/2-inch pieces | 2 oz. | Vegetable oil |
| 4 1/4 cups | White onions, diced | 1 1/2 cups | Carrots, diced |
| 1 1/2 cups | Red peppers, diced | 2 ea. | Jalapeño peppers, seeded, diced |
| 3 ea. | Poblano peppers, seeded, diced | 1 3/4 tbsp. | Kosher salt |
| 3/4 cup | Chili powder, dark | 1 1/4 tbsp. | Cumin, ground |
| 3/4 tbsp. | Coriander, ground | 1 3/4 tbsp. | Mexican oregano |
| 2 ea. | Bay leave | 3/4 gal. | Chicken stock |
| 4 cups | Tomatoes, diced, with juice | 1 tbsp. | Chipotle peppers in adobo sauce, canned, finely minced |
| 3/4 tbsp. | Garlic, chopped | 2/3 cup | Cilantro, chopped |
Directions
- In a large pot over medium heat, bring rye berries and water to a boil. Reduce heat and simmer, covered, for 45 minutes until al dente. Reserve.
- In a heavy-bottomed pot, brown turkey in vegetable oil. Using a slotted spoon, transfer turkey to bowl. Heat pan juices to medium-high, add onions, carrots and peppers, reduce heat to medium and sauté until tender, approximately 5 minutes. Add salt and spices; sauté for 5 minutes. Add browned turkey, stock and tomatoes and simmer 20 minutes. Add rye berries, chipotle chilies and garlic. Simmer for 15 minutes.
- Remove from heat. Discard bay leaves. Stir in cilantro, seasonings, then serve.
