turkey chile verde

2 tbsp olive oil
2 jalapenos, seeded and chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 garlic cloves, chopped
1.5 lbs turkey breast, cubed
a dozen medium tomatillos, husked, washed and quartered
1 tsp ground cumin
1 tbsp Penzey’s Chili 3000 or your favourite chili powder
2 cup corn, chopped
1 cup zucchini, cut in 1/4 inch slices, salted and drained for 15 minutes
1 cup cilantro, chopped

Saute onion in oil over medium heat until softened. Add garlic, jalapeno and bell pepper, and saute over medium low heat for 5 minutes. Add turkey and saute for 5 minutes. Add tomatillos and spices, and stir. Keep at a simmer for 20 minutes, stirring occasionally. Add corn and zucchini, and simmer an additional 5 minutes. Stir in cilantro.

Serve with rice, tortillas or cornmeal/polenta. Top with a dollop of sour cream, and some additional chopped cilantro, if you wish.

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