If you have any turkey left in your fridge, it’s time to use it up or stick it in the freezer. I cooked four birds over the holiday season, so we’ve been eating through the extra meat in recipes like this green chile white bean stew.
It’s a recipe from my colleague Amber Rebold, who dreamed up this dish for a chili contest at the Statesman. There was some debate over whether this was a stew or a chili, but there was no doubt that everyone wanted seconds.
She used a can of prickly pear beer from Michelob Ultra, but any slightly sweet Mexican beer will work, or you could use additional broth. (This is a great way to start using up that turkey broth you made with the leftover bones.)
Although we were on the team together, the dish was her creation. She described it as her green chile enchiladas mixed with Mexican street corn but in a soup. The crema made the stew/chili so creamy that it reminded me of a Mexican chicken and dumplings but with cannellini beans instead of dumplings.
No matter what you call it, it’s a warming, easily adaptable soup that can help you make the most of any kind of leftover poultry or even ham.
Green Chile Turkey Stew with Corn, Cotija
We call this a chili at our company’s annual chili cook-off, but it’s so far from what Texans would consider chili that I’ll change the name to spare any controversies this might cause at your own post-holiday table. Amber used Herdez brand salsa verde, which is a mild salsa, so start off with only a few ounces, stir, taste and add more, depending on your spice preference.
— Addie Broyles
3 tablespoons butter, divided
3 tablespoons ground cumin
1 tablespoon garlic powder
1 teaspoon chili powder
Salt and pepper, to taste
1 poblano pepper, small dice
1 large sweet onion, small dice
1 to 2 pounds leftover turkey or chicken, cubed
18 ounces mild salsa verde
1 (8-ounce) can Hatch green chile, with juices
20 ounces chicken broth
2 (15-ounce) cans cannelini or other white beans, drained
8 ounces sour cream
1 (12-ounce) bottle prickly pear beer
20 ounces frozen corn
1 bunch cilantro, chopped
Juice from 2 limes
Tortilla strips or chips, for serving
Cotija cheese, for garnish
In a medium pot over medium heat, add 1 tablespoon butter and then the peppers and onions with cumin, garlic powder, chili powder and salt and pepper to taste. Saute, stirring often, for 15 minutes. Add the cooked turkey or chicken meat, salsa, green chiles, broth and beans. Bring to a simmer and cook for 20 minutes.
Add the sour cream or crema, beer, corn, a handful of chopped cilantro, lime juice and remaining 2 tablespoons butter. Stir and serve with tortilla strips, cotija cheese and additional cilantro on top. Serves 6 to 10.
— Adapted from a recipe by Amber Rebold