Green Chile Turkey and Dumplings

3 Tbsp. butter
3 Tbsp. olive oil
1 onion, diced
1 poblano pepper, diced
1 celery rib, diced
1 jalapeno, minced
4 garlic cloves, minced
1 russet potato, peeled and diced 1/2 inch
1 cup Santa Fe Ole Hatch Green Chile
1/4 cup flour
1 quart chicken or turkey stock
1 lb. shredded cooked turkey
2 green onions, thinly sliced
1/2 cup chopped cilantro, plus more for garnish
1 1/4 cup flour
1/4 cup masa harina
2 Tbsp. chopped cilantro
2 Tbsp. chopped green onion
1 1/2 tsp. baking powder
1 cup milk, room temperature
3 Tbsp. butter, melted

In a Dutch oven, melt butter in olive oil over medium high heat
Add onion, poblano, celery, jalapeno, garlic and a generous pinch of salt and pepper
Cook until just softened, about 5 minutes. Add potato and green chile and cook another 3 minutes
Sprinkle the flour evenly over the vegetables and cook, stirring 2 minutes
Gradually stir in the stock until incorporated. Stir in chicken, green onion and cilantro
Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper
To prepare the dumplings, mix flour, masa, cilantro, green onion and a pinch of salt and pepper
Add milk and butter and stir until a sticky dough forms
Scoop heaping tablespoons on top of the chicken mixture
Cover and simmer until the dumplings have risen and are cooked through, about 15 minutes
Garnish with chopped cilantro and serve

Click here for Santa Fe Ole Hatch Green Chile