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Cook ~ 5-8 minutes over medium high heat til skin has browned. Turn thighs, skin-side up; peel off the skin and reserve for a treat later.Brown second side. Pour over the thighs enough Salsa Verde to cover them. Top with a lid and turn down to Simmer for 1-2 hours, til meat easily pulls away from the bone. (But don't overcook or turkey will get shreddy and somewhat disappear.) In the meantime, in an 8 quart pot, chop onion and saute in some hot oil and/or bacon fat, until translucent, adding garlic for last few minutes. Add about 2/3 of the remaining salsa verde, chili verde and chicken stock, and all of the potatoes- oregano. Remove the thighs to a cutting board, discard any remaining skin.Cut the turkey into 3/4"" cubes and add the meat, the bones and the cooking Salsa verde- into the large pot. Stir well.Add ground pumpkin seeds and almonds. Add some or all of the remaining liquids to have a soupy quality. Simmer, uncovered, 1 hour, to meld flavors, stirring occasionally and adding liquids if needed to keep pan bottom from scorching. Add cilantro - chard and simmer 10-20 minutes, til greens are wilted into the soup but are still a bit chewy. Taste and add liquids, seasoning or solids as needed. Discard bones.", "Add ~ 1/2 lime's juice to each 12 ou. serving. Serve with tortilla chips and chopped cilantro.", "* Perhaps canned beans vary, but I was surprised recently when I taste-compared Goya canned white beans and Goya pinto beans, and I found the pintos more flavorful and creamy! Of course, you may have another fav bean you prefer."]
