In a large crock pot, combine turkey, poblanos, stock, onions, and carrots. Allow to cook several hours or overnight. Add cumin, oregano, and salt.
In a small bowl, combine arrowroot and water to make a slurry. Stir into crock pot and cook for another hour or until thick. Garnish with cilantro and serve.
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|Serving Size: 1 Serving (4252g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 430 (27%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 115.2mg||35 %|
|Sodium 6506mg||224 %|
|Potassium 5036mg||133 %|
|Total Carbohydrate 176.2g||52 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 166.4g|
|Protein 101.8g||145 %|
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Calories per serving: 1564
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