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1
Turn your oven's broiler on high and position a rack about 3 inches from the heat.
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2
Put all the poblano peppers to a metal baking sheet and broil until all the surfaces of the peppers are charred and blistering, about 5 to 7 minutes. Move the poblano peppers to a mixing bowl and cover with plastic wrap to steam while you move to the next step.
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3
Repeat step 2 with the anaheim peppers, tomatillos and one of the two jalapenos.
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4
Once the peppers have steamed for about 10 minutes, peel and de-seed them. (The skins should come off very easily!) The tomatillos do not need to be peeled or de-seeded.
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5
Add the peeled and de-seeded peppers to a blender or food processor and add enough chicken stock to just cover. Blend very briefly - you want the sauce to look like a very chunky salsa! Pour into a large mixing bowl and set aside. Repeat with the tomatillos.
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6
Add one bunch of washed cilantro (stems and all!) and six cloves of garlic to a blender or food processor and add enough chicken stock to just cover. Blend long enough to mince the garlic and chop the cilantro. Add this to the mixing bowl too.
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7
Heat a large stock or soup pot over medium-high heat. Add the olive oil and sautee the diced onions for 10 minutes, or until very tender and starting to caramelize.
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8
Pour your combined pepper/tomatillo mixture into the pot with the onions. Stir, then season with salt, cumin, smoked paprika, and chili powder. Add the shredded turkey or chicken. Add the remaining whole jalapeno. Bring to a boil, then reduce heat, cover, and simmer for one hour.
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9
After an hour, add the juice of 2 limes and the remaining bunch of cilantro, chopped. Remove and discard the whole jalapeno. Taste for seasonings, then serve!
