"Chili verde made in Mexico is made with tomatillos instead of Hatch green chiles, but it's still green, thus the name. This delicious turkey dish is flavored with the distinct tartness of fresh tomatillos and the Herdez sauce. It comes to a perfect balance with the roasted peppers. Muy Delicioso!!"
Cut tomatillos in half. Cut peppers in half, remove stem and seeds. Roast on outdoor grill, or in oven under broiler. Remove charred skin.
Place tomatillos, garlic, jalapeno, pasilla peppers, cilantro, salt, sugar, and Herdez tomatillo sauce into blender. Squeeze entire lime into blender over all ingredients. Puree until smooth.
Heat olive oil in deep cast iron pan. Add chopped onion and cumin into pot, cook about 5min, until onions are clear. Add turkey to pot, cook for about 3min. Add tomatillo sauce, chicken stock, oregano, bay leaves and ground clove.
Bring to a boil, reduce heat to low and simmer for 2-3 hours. Add more chicken broth if too much liquid evaporates. Adjust seasonings with salt and pepper.
Serve with rice, warmed tortillas, or tortilla chips.