Ingredients
| Diced chicken or turkey(6 pounds, 10 ounces) | 6.625 pounds |
| Beans, pinto or vegetarian, canned#10 can | 1 each |
| Chicken stock(3 quarts, 1¼ cups) | 3.313 quarts |
| Tomatillos, fresh or canned(3 pounds, 5 ounces) | 3.313 pounds |
| Green chilies, diced, canned#10 can | ⅓ each |
| Salsa, canned#10 can | ⅓ each |
| Tomatoes, canned, diced#10 can | ⅓ each |
| Onion, chopped(2 pounds, 11 ounces) | 2.688 pounds |
| Garlic cloves, chopped | 20 each |
| Oregano | 2 tablespoons |
| Cumin | 2 tablespoons |
| Cilantro, chopped | ⅓ cup |
Instructions
- If using turkey roasts, boil to make stock and dice when cooled. Dice tomatillos.
- Saute onion and garlic.
- Add all ingredients to the pot and bring to a boil.
- Add cilantro at the end and serve with sour cream, shredded cheese, chips or cornbread.
Recipe Notes
CCP: Hold hot for service at 135° F or above.
*Recipe is analyzed using cooked, diced chicken and fresh tomatillos. (Sour cream, shredded cheese, chips or cornbread are not included in the analysis.)