Took the skin off turkey legs and thighs. Rubbed with a spice blend: dried green chili powder, dried green chilies, dried onions, smoked paprika, cumin, pepper, dried garlic/red pepper. Roasted with butter and chipotle oil. Then braised with turkey broth. Let cool in cooking liquid. The next day, I took the meat off the bone, put it in a slow cooker with some more turkey broth, diced onions, a can of tomatillos (drained and pureed), can of diced green chilies, some frozen corn, can of pinto beans, and two cans of white beans. I drained and rinsed the beans.
Served with a pico de gallo of diced onions, jalapenos, cilantro, fresh lime juice, Meyer lemon olive oil.
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