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2 tablespoons olive oil
1 pound turkey breast tenderloin, cut into 3/4-inch cubes
1 large white onion, chopped
2 small zucchini, cut into 3/4-inch cubes
2 poblano chilies, seeded and cut into 3/4-inch cubes
2 garlic cloves, chopped
1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup chicken stock or water
1/4 cup salsa verde
For serving: warm corn tortillas, sliced scallion, chopped fresh cilantro, shredded lettuce and grated cheddar
1. In a large, heavy pot with a good lid, warm the olive oil over high heat. Add the turkey and cook, turning a few times, until it has begun to take on color, about 3 minutes. Use a slotted spoon to transfer the turkey to a plate.
2. Add the onion to the pot and cook, stirring occasionally, until it is colored, 2 to 3 minutes. Add the zucchini, poblanos and garlic and cook, stirring, until they begin to color, 2 to 3 minutes.
3. Add the oregano, salt, cumin and coriander to the pot and cook, stirring, until fragrant, 1 minute. Pour in the chicken stock and salsa and bring to a simmer.
4. Return the turkey to the pot along with any juices collected on the plate. Reduce the heat to medium-low, cover, and simmer gently for 15 minutes. Uncover and simmer until the sauce has thickened, about 5 more minutes.
5. Serve in bowls accompanied by warm tortillas. Pass the scallion, cilantro, lettuce and cheddar at the table.