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Chili Verde Turkey Tacos

4 Servings

40 minutes

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These tacos are a great way to use leftover turkey, but rotisserie chicken works, too. Canned tomatillos make the prep go quickly. Offer sour cream and pickled sliced jalapeños on the side.




Don't forget to crush and drain the tomatillos *in a strainer over a bowl before using. Their packing liquid will make the sauce too thin.

40 minutes


  • 2

    tablespoons extra-virgin olive oil

  • 3

    medium poblano chilies, stemmed, halved, seeded and thinly sliced


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Philip S.
November 18, 2023
Made this last night and it was delicious. Like others I couldn't find canned tomatillos, so bought fresh and roasted at 500 for about 10 minutes. Used leftover roast chicken. Served on corn tortillas fried flat with a sprinkle of cotija cheese. This is added to my favorites!
Diana L.

I made this last night. However, I put fresh tomatillos. I deeply charred them in spots on the pan first before adding them to the blender. My family really liked it. Thank you for the recipe.

Robert W.

You twice mention "crush and drain the tomatillos". Shouldn't the chronological order be 'drain then crush' since canned tomatillos are used? I'm thinking canned are juicier than fresh ones when crushed and that juice would be lost.

Lynn C.

Hi Robert -

This recipe was developed by adding the canned tomatillos to a strainer set over a bowl and crushing them in the strainer. Any excess liquid in the strainer should be pressed through into the bowl. Hope that helps!

The Milk Street Team

Mary S.

I made this for an outside turkey taco buffet the day after thanksgiving. Such a great way to use up left over turkey! I think these would be great with fresh tomatillos too - in fact those might have been easier to find than the canned ones these days. I also think these could handle a little more heat, but you can always add that on top.

Busboom S.

Poblano peppers in the San Francisco Bay Area are very hot! Would you please suggest a good substitute. Thank you!

April D.

If a poblano is too hot (either because the pepper itself packs more of a punch, or because of a lower heat tolerance), a great option if it's available to you is a cubanelle pepper, which is roughly 10 times milder than a poblano. If that option isn't available, you can also turn to a green bell pepper, which will bring virtually no heat but a good stand-in for the texture and vegetal, minerally notes of a poblano. If you still want a bit of heat when using a green bell pepper, you could stir in little bit of a favorite dried chili powder and bloom it in the oil for about 30 seconds just before you add the broth.

The Milk Street Team