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1
Cover the turkey pieces with water and add the onion stuck with cloves, the celery, parsley, and peppers.
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2
Bring to a boil.
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3
Reduce the heat, skim off any scum which may rise to the top, and cover the pot.
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4
Simmer until the turkey is tender but not falling from the bones.
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5
Remove the turkey pieces and cool until they can be handled.
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6
Remove the meat from the bones in good-size pieces.
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7
Reduce the broth by half over a brisk flame.
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8
You should have about 4 cups broth.
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9
Strain and adjust the salt.
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10
Add the chili powder, the green chiles,and the ground nuts and simmer until the mixture is thickened, smooth and well blended in flavor.
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11
You may find you may wish to add additional chili powder.
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12
Saute the onion, garlic, and green peppers in the olive oil.
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13
Add to the sauce and cook for 5 minutes.
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14
Add the turkey meat and cook thoroughly.
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15
Add the olives and blanched almonds and reheat for 3 minutes.
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16
Serve with rice or polenta and crisp French bread.
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17
A radish and cucumber salad with a vinaigrette sauce is good with this.
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18
Tortillas are excellent with the chili if you don't serve polenta and French bread.
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19
Drink beer.
