We turn the page into November and it is time to talk turkey. Have you heard of the ‘Willie Bird’? This is their season to go into full feather production. Willie Bird’s retail outlet was on our Meat Adventure itinerary this trip. The ‘greatwhite hunter’ recently has a lot of free time on his hands and wanted to start a monthly meat gathering trip. He wished to order a bird for the holiday and Willie Bird was on our meat route. While we were there I picked up some smoked leg/thigh turkey quarters. This will be our main protein for a Chilebrown version of chile verde. Let’s go to the kitchen and make some ‘Willie Verde”
The ingredient amounts are approximate and feel free to substitute, delete, add, subtract and multiply any element. This is basically a chili stew made with roasted ‘New Mexico Hatch’ chile which we have a supply in the ice cave.
Ingredients
1 smoked leg/thigh quarter of turkey (skin & bone removed and chopped into chunks)
2 polish sausage chopped
2 slices bacon chopped
2 cups roasted green chili chopped
6 tomatillas finely chopped
3 tablespoons chopped cilantro (sorry Three Dogs BBQ)
1 cup of tomato sauce.(We used frozen tomato puree from our garden harvest)
1 large onion chopped
1 red bell pepper chopped
4 cloves garlic finely chopped
salt & pepper to taste
1 tablespoon honey
1 tablespoon cumin
1 tsp oregano & parsley flakes
Saute bacon in cast iron pan until love is rendered. Add onions and garlic and cook for several minutes. Take a large pot and add onion bacon mixture. Add all the ingredients except turkey and sausage. Cover with water or stock and simmer for one hour. After hour add protein and simmer for one half hour more.
We served this chili stew over rice and with some tortillas. The green chile adds a warming touch that is addictive. The turkey had a hint of smoke that made this stew rock. Willie Verde is an easy dish that warms up a cold day. I cannot wait till the next Meat Adventure.
I did catch your comment in the recipe. Sorry, it is a genetic thing... On the other hand, Wille Bird was a highlight of our last trip out your way. Love their legs. This recipe, with a parsley substituion of course, is on the to do list.
ReplyDeleteThree Dogs BBQ, There was a local watering hole that had a taco night every Tuesday. Ted the owner/cook could not stand cilantro. I used to kid him that is was not really Mexican food without cilantro. Cilantro does add a unique and authentic flavor. On the other hand, parsley is just fine.
ReplyDeleteThat is a delicious looking bowl of grub. Thanks to our western RV trips, I have become a big fan of green chile.
ReplyDeleteBig Dude, Green chile is very special. We have a very good connection in Stockton but once a year the stores carry the Hatch chile from New Mexico. We bought a case this year. Good stuff.
ReplyDelete