Turkey Stuffed Poblanos with Hominy Cream Sauce

Hi, I'm Rick Martinez from the Bon Appetit, blah [laughs].

[upbeat music]

Hi, I'm Rick Martinez from the Bon Appetit Test Kitchen.

I'm gonna make you a little twist on a dish that I love,

it's a chile relleno,

but it's gonna be filled with all the holiday flavors

and to make things easy

I'm gonna be using Campbell's cream of chicken soup

and Swanson chicken broth.

This dish is really inspired by a chile en nogada

that's usually served in Mexico.

Turkey and cornbread and hominy and cranberries

inside of a poblano pepper

and then we're actually gonna make a sauce

using Campbell's cream of chicken soup

and Swanson chicken broth.

You're gonna love it.

I like cutting the jalapenos into fairly small pieces

and I think that's a pretty nice little, small dice.

I'm just gonna through this into my little bowl

with the onions.

I have one onion chopped already.

I'm gonna grate some garlic.

I like using the microplane because

it really opens up the garlic.

Stove on medium high.

About three tablespoons of vegetable oil.

I'm just gonna dump all of this in.

I put a measured amount of salt in this dish,

it's two teaspoons,

a little bit of cumin.

28 ounce can of hominy

that I've drained and rinsed, add that.

Really nice earthy, nutty flavor.

Now we gonna go crumble our chorizo.

I'm just gonna crumble this,

it doesn't have to be super precise in terms of the sizes.

Oh, and I hear some popping back there,

that would be the hominy.

So I'm gonna give this a little toss.

Now transfer this to a bowl.

Another bit of oil.

Gonna add the chorizo in.

If there are any larger clumps,

you can go ahead and break those up a little bit

and we'll get back to the turkey.

I've got a roasted turkey breast.

What I need is probably about two cups.

I'm just gonna shred it because it's easier, I find.

If you wanna cut it, you can cut it into half inch cubes.

That's good.

Okay, let me take this back here.

Half of this mixture in to the filling,

the other half we're gonna save for the sauce.

Evenly distribute everything.

Gonna add the turkey,

about a third of a cup of dried cranberries.

I'm using just corn muffins,

I'm just gonna break it up in to little pieces like that.

These are definitely the smells that I grew up with.

I'm leaving it in larger pieces

because once I add the Swanson chicken broth,

it's gonna start to break down.

It's gonna finish cooking the vegetables,

also will finish cooking the chorizo.

And now we're gonna start on the sauce.

So this is a really easy sauce.

I'm gonna use two cans of Campbell's cream of chicken soup,

pour that directly into a medium sauce pan.

Reserved hominy, onion mixture.

Pour that in.

And the last ingredient the remaining Swanson chicken broth,

one and a half cups.

So I've got this on medium low.

The thing that I love about using

Campbell's cream of chicken soup in this dish

is because it has a richness and a creaminess

that is gonna go really nicely with the stuffed poblanos.

And I'm using the Swanson chicken broth

also to pull some of the poultry flavors out of the turkey,

but also it's a really good way to thin it out.

We're adding extra flavor in here

and it's just really easy.

Once I started tossing, the corn bread is kinda breaking up

and that's exactly what you want.

Now, I'm just gonna let that sit off heat.

We're just gonna fry, really quickly,

the poblanos in very hot oil.

I'm gonna do two at a time.

Immediately it's going to start bubbling up.

We really just want to cook the skin

so that it's easy to peel off.

And you can see it's kind of peeling off already.

This is really what we're going for.

These have been resting for about 15 minutes.

The skin just basically comes right off.

A small slit and then just cut the seeds out.

And I've got my warm filling here.

Kinda use your hands, push it in there

and put enough filling in so that it keeps its shape.

All right, so I didn't actually bring a platter

big enough for all eight,

so I'm gonna let Matt and Dave take these.

Sorry guys, no sauce, but you know, you just, lunch.

So this is the consistency you want.

Put a little bit of sauce over the top.

Look how beautiful and creamy that is.

It adds such a beautiful contrast,

got the hominy and the onions, the garlic.

Add a little bit of cilantro leaves.

Dried cranberries, screams holiday.

Everything you want on one dish,

sweet, salty, spicy.

And now, the bite.

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It's so good.

The chorizo, you get that really nice spicy kick.

The cream of chicken soup actually cuts through a lot

of the heat from the poblano and from the jalapeno.

The hominy adds such a nice earthiness,

it's really kind of toasty and nutty.

It's just really, really good.

I think you're really gonna like it.