new world symphonyturkey chile verde soup with beans corn almonds and lime

Ingredients

oil
3 turkey thighs,bone-in, total 3+ lb.
2 T evoo
2 T bacon fat
1 medium large yellow onion, chopped, ~ 10 ou.
4 cloves garlic, minced
5-6 10 ou. jars salsa verde (I use Trader Joe's)that are mild to low heat
16 ou. homemade hot/spicy chile verde sauce (I get mine from Anna's Taqueria in Boston) or more salsa verde, or salsa
4-8 c.chicken stock
3 medium yukon gold potatoes, cubed and steamed or roasted til done, total ~ 28 ou., skin-on
1-2 c.corn, fresh or frozen
29 ou. canned pinto beans* plus their liquid (or 10 ou. dry beans, soaked and cooked in water til tender )
1 lb fresh or frozen whole okra, cut across in 1/2 inch pieces (if frozen, spread out on cutting board for a few minutes- to slightly soften; cut as for fresh okra)
1 4 ou.can whole green chiles, chopped (or 3 poblano chiles, roasted and skinned)
1 tsp.good quality chili powder (not supermarket brands which contain alot of salt)
2 tsp toasted and ground cumin
2 tsp mexican oregano or regular, rubbed between your palms to release flavors
1/2-1 cup ground toasted pumpkin seeds
1/2-1 c. toasted almonds, chopped to pea-size
1/2 bunch cilantro, chopped
(No salt because salsa verde is already salty)
Freshly ground black pepper
more salsa verde and chicken stock as needed for soupy quality
optional 1-3 minced jalapeno chiles, seeds and ribs removed (may not be needed)
bunch red chard, sliced crosswise in 1/2 inch pieces and strips
fresh lime juice, ~12 limes
garnish with chopped fresh cilantro
tortilla chips

In a little hot oil in a saucepan just big enough to fit the thighs, place the turkey. skin side down. 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.