John Selick is the Executive Chef of University Hospital’s Ahuja Medical Center and he is participating in the 10th Annual Chili Cookoff For Autism. Chef Selick shared his recipe for Chili Verde with Fox 8’s Kristi Capel.
Serves about 8
I hope your friendly with your neighbors, because the aromas from your grill and kitchen are going to have them knocking on your door. I like to use turkey thighs, but pork shoulder works really well as well.
Turkey thighs, skinless 2 each
Olive oil 1 teaspoon
Jalapeno pepper, diced ½ each
Onion, diced 2 oz
Fresh garlic, minced 1 teaspoon
Green onions ¼ cup
Coriander, whole 2 teaspoons
Cumin Seeds 1 teaspoon
Paprika 1 teaspoon
Cilantro, fresh 1 oz
Lime Juice ½ cup
In a medium sauté pan over medium heat, toast the coriander and cumin seeds until fragrant. Remove them from the pan and allow to cool to room temperature. In the same pan, heat olive oil over medium high heat and add the jalapeno, onion, garlic, and scallions and sauté until tender and light brown. Place the sautéed vegetables, toasted spices, paprika and fresh cilantro in a Vitamix with the lime juice and process into a smooth paste. Evenly rub the paste over the turkey thighs and refrigerate up to 8 hours to marinate.
Olive Oil 2 tablespoons
Tomatillos 1 ½ pounds
Garlic, Fresh 5-6 cloves
Jalapeno Peppers 2-3, seeds removed and chopped
Pablano Peppers 2-3, seeds removed and chopped
Cilantro , fresh 1 bunch
Olive Oil 1 tablespoon
Onion, small diced 1 medium
Garlic, fresh 3 cloves minced
Cumin, ground 2 teaspoons
Chicken stock 2 ½ cups
Salt and pepper to taste
- Over a medium high grill, sear the turkey legs on all sides until the spices are fragrant and the legs are golden brown. Remove them and set aside.
- Remove the husks from the tomatillos, and toss them with the whole garlic cloves, jalapeno peppers and pablano peppers with the 2 tablespoons of olive oil and some salt and pepper. Spread the ingredients onto a sheet pan and roast in a 425° oven until charred, about 20 minutes.
- Place the charred ingredients into a Vitamix with the cilantro and blend until smooth.
- Heat olive oil in a large, heavy bottomed pot and add the diced onions and minced garlic and saute until fragrant, about two minutes. Add the ground cumin and cook until fragrant, about 15 seconds. Place the grilled turkey legs into the pot with any accumulated juices in the pot with the vegetable puree from the Vitamix. Add enough chicken stock to cover the meat, and reduce the heat to medium-low to a simmer. Cover the pot with a lid and allow to simmer for 2 -3 hours.
- When the turkey legs are tender, shred with a fork and discard the bone. Season with salt and pepper and garnish with radish, corn relish, and sour cream.