10 oz. left over turkey, shredded or chopped in a food processor
1/4 c. salted butter
1/4 c. all purpose flour
48 oz. chicken broth or turkey broth
1/2 c. chopped onion
1 clove garlic, pressed
6 to 8 green chiles, see prep below
salt to taste
If buying roasted chiles fresh, they should be placed in a plastic bag for an hour or two to help facilitate the skin removal. Run each roasted green chile under slowly running water to remove the skins easily. Cut off the tops. Chop the chiles and set aside. I leave half of the seeds in!
Cook the garlic and chopped onions in a large pot on medium heat with 1 T. butter until translucent and remove into a bowl. I used my 4 quart pampered chef rockcrok pot for this recipe. Add the remaining butter to the pot and add in the flour. Stir continuously on medium heat and cook this rue until very golden brown. Once the deep golden color is achieved, add in 2 or 3 cups of broth and keep stirring or whisking until the flour and broth mixture is smooth.
Once smooth add the remaining broth and whisk in and turn up the heat to boiling. Add in the shredded poultry, prepared green chiles and onion mixture. Add salt to taste and once this chili comes to a boil reduce to low heat and let simmer for about 30 minutes.
- Category: anytime food
- Cuisine: southwestern