Turkey leftovers. A white chili, made by roasting onions, garlic, pablano, anaheim, and jalapeno peppers, the skin and seeds removed, and made into a paste. The skin and seeds pressed out into chicken stock. Then cumin and coriander fried up in oil, the paste fried into it, then thinned with the chicken stock. Soaked white cannelini beans added and cooked until done. Take half of the beans out and blend into a paste and stir back in. Add 2 pounds of leftoer smoked turkey meat. Mixed in grated pepper jack, cilantro, and lime juice. Served with more pepper jack and cilantro, lime wedges, and sour cream. On the side a jalapeno cheddar cornbread muffin (baked in the cast iron forms sthey come out gorgeously).
It was awesome, next time I’m going to make this chili with Mexican-spiced smoked pork shoulder, turned into a Mexican pulled pork.