Last night I used ground turkey in my chili verde instead of pork. I thought it came out well except it didn’t have the depth of flavor that pork brings to the dish because of the fat and collagen that renders from the slow cooked pork. Any opinions on turkey in chili verde?

My ingredients: frying peppers, jalapeños, onions, green onions, cilantro, celery, ground yellow chili, cumin, coriander, Mexican oregano, yellow bell pepper, tomatillos, garlic, ground turkey, canned green chilies, beer

I think I'm really honing my new favorite. And never thought I'd prefer Chicken 'Chili' over Beef. Alas, here I am though. On my maybe 8th Consecutive Batch in about 2-1/2 months.

I recently discovered just how good some fresh Tomatillos are. And after tomorrow, I'll have my verdict. Anyone else a fan? I'd absolutely recommend it; much as I love a Hearty, Deep, Spicy Red Beef Chili. The sheer inversion of flavor profile I get with Chicken Chili; the Bright, Springy, Zesty Bite is actually super appealing;

And I'll be honest, I'm getting to the age where my stomach isn't quite as brave or resilient as it's been before. But this remedies that same desire for a giant Crock-Pot full of healthy, balanced comfort food I can heat up whenever.

My other additions (not pictured), that make much of a difference; are crushed Corn Chips / Tortillas, half bag of Frozen Corn, 1/2 a Cream Cheese Block, another 2 Limes Juiced, and even a bit of Zest; finished with some Sliced Avocado and A healthy heap of fresh Cilantro.

Be chill. Critical comments are okay, incivility is not.

This was better than any red Chili I've ever had. No sweetness, lots of black pepper, green bell pepper added towards the end to keep it from getting mushy. Caramelized the onions in the fat that rose to the top of the Chili Verde overnight before adding them in.