¾ c Turkey stock, hot
4 fl. oz. Canola oil
6 ea. Garlic cloves, minced
12 oz. Onions, diced ¼- inch
4 ea. Poblano peppers, seeded, deveined, ¼- inch dice
1 ea. Red pepper, seeded, deveined, ¼- inch dice
2 ea. Jalapeño pepper, seeded, deveined, ¼- inch dice
1 lb. Chorizo sausage, removed from casing
3 ⅓ lb. Turkey, raw, diced ½-inch (thigh) (or turkey pot roast)
2 ea. Bay leaves
2 tsp. Oregano
1Tbsp. Cumin seeds, toasted
1 tsp. Crushed red chile pepper
1 ea. Cinnamon sticks
2 Tbsp. Dark chile powder (pasilla powder)
2 tsp. Ground black pepper
12 fl. oz. Dark beer
2 ½ c Fresh tomatoes, diced
2 Tbsp. Tomato paste
2 Tbsp. Turkey or chicken stock
2 Tbsp. Masa harina mixed with 2 Tbsp water
4 c Black beans, cooked
to taste Salt
as needed Shredded cheese
as needed Diced green onions
as needed Fresh corn chips
In a stainless steel bowl, cover the ancho chili peppers with the hot turkey stock and allow softening for 15 minutes.
Purée in food processor for 30 to 45 seconds
In a heavy-duty pan, heat oil over a medium-high heat. In a stainless steel bowl, cover the ancho chili peppers with the hot turkey stock and allow softening for 15 minutes. Purée in a food processor for 30 to 45 seconds.
In a heavy-duty pan, heat oil over a medium-high heat.
When oil is hot, add the onions and cook for 2 minutes. Add the garlic and sauté for 15 seconds.
Add the poblano, red pepper and jalapeño peppers and sauté for 2 minutes.
Add chorizo and blend into vegetables for about 1 minute.
Add diced raw turkey and blend into mixture. Add tomato paste.
Add bay leaves, oregano, cumin, crushed chili pepper, cinnamon stick, pasilla powder and black pepper, blend in, and allow cooking for 1 minute.
Add diced tomatoes and dark beer, and bring to a boil.
Add stock and masa harina and bring to boil, then allow to simmer for 45 to 60 minutes. (Turkey will be tender. Add more stock if needed.)
When turkey is tender, add the cooked black beans and adjust seasoning with salt.
Serve with shredded cheese, diced green onions and fresh corn chips in a bowl.