• 1 1/2 pounds poblano chiles*
• 2 Tbs olive oil
• 1/2 pound pork, chicken, or turkey chorizo sausages, casings removed
• 3 cups chopped onions
• 6 large garlic cloves, chopped
• 2 Tbs chili powder
• 1 tsp ground cumin
• 5 pounds turkey thighs with bones, skinned, boned, meat cut into 1-inch cubes
• 2 cups low-salt chicken broth
• 12 ounces fresh tomatillos,** husked, rinsed, chopped
• 1 cup drained canned diced tomatoes
• 1/2 cup chopped fresh cilantro stems
• 2 Tbs (or more) fresh lime juice
• 1 Tbs chopped jalapeño chile with seeds (about 1 small)

Char poblanos directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop poblanos.

Heat oil in large pot over medium heat. Add chorizo; sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions and garlic. Cover and cook 10 minutes. Mix in chili powder and cumin. Sprinkle turkey with salt and pepper. Add to pot and stir. Add broth and next 5 ingredients. Mix in roasted poblanos. Bring chili to boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until turkey is tender, about 45 minutes. Season chili with more lime juice, if desired, and salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)

*Fresh dark green chiles, often called pasillas. Available at Latin American markets and some supermarkets.
**Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

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