Mezcal Jalapeño and Tortilla Strips Chili Verde

Mezcal Jalapeño and Tortilla Strips Chili Verde

Growing up, many of us enjoyed a classic red chili. As the co-founder of Athleisure Mag, I also enjoy incorporating a number of ingredients that lean towards wellness with chili Verde, turkey, sausage, and the use of mezcal with garnishes that include limes and avocado.

It’s still a hearty dish that can be enjoyed when the temperatures drop, for tailgating, etc. The mezcal creates a great smoky flavor that plays well with the spices and chiles that are used in this dish.

INGREDIENTS

• ¼ cup olive or avocado oil
• 2 pounds of ground turkey
• 2 pounds sausage
• 1 tablespoon salt, divided
• 2 large onions, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon oregano
• 4 cloves garlic, minced
• 2 serranos, chopped
• 2 Anaheim chiles, chopped
• 1–2 jalapeños, seeded and diced
• 1 pound tomatillos, peeled, cleaned, and chopped
• 2 bay leaves
• 1 large bunch of cilantro, chopped
• 3 tablespoons masa (yellow/corn flour)
• 4 cups of water or chicken stock
• 1 ⅔ cups mezcal
• Salt and pepper, to taste
• Garnishes: lime wedges, avocados, tortilla strips, Mexican lime crema (see recipe at right)

Directions

Heat the oil in a large pot over medium-high heat. Add the sausage, turkey, and 2 teaspoons of salt.

Brown the sausage and turkey on all sides, stirring regularly. Remove the sausage and the turkey from the pot and pour out all the rendered fat, saving about 1 tablespoon.

Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3–5 minutes.

Add the garlic and all of the chiles. Sauté for another 3–5 minutes.

Add the tomatillos, bay leaves, and cilantro. Toss the pork and turkey with the masa and add them back into the pot. Stir well.

Add the water or chicken stock and the mezcal. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, 6. stirring occasionally.

Add salt and pepper to taste.