Preparation

• Begin by roasting poblano chiles over an open flame or under the broiler until their skins are blackened, about 5-7 minutes. Place them in a plastic bag to steam for easier peeling.
• While the chiles steam, husk and halve the tomatillos. Broil them alongside crushed garlic until soft, about 5-7 minutes, to enhance their natural sweetness.
• In a blender, combine the roasted poblanos, broiled tomatillos, garlic, jalapeño, cilantro, lime juice, salt, and sugar. Blend until smooth to create a vibrant verde sauce.
• Cut the turkey thighs into 1-inch chunks and season with salt and black pepper. In a large pot, heat olive oil over medium-high heat and sear the turkey until browned, about 3-4 minutes per side.
• In the same pot, add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cumin, cooking just until fragrant, about 1 minute.
• Return the seared turkey to the pot and pour in the verde sauce, chicken stock, chipotle powder, oregano, bay leaves, cloves, and additional salt to taste.
• Bring the mixture to a gentle simmer, uncovered, on low heat for 3-4 hours until the turkey is tender and easily shredded. Adjust seasoning as needed, then remove bay leaves.
• Ladle the hot chili into bowls, and serve with your choice of toppings, like diced avocado, sour cream, or shredded cheese.