We always discover fun foods when traveling...in Santa Fe they often serve food "Christmas-Style" or topped with half green and half red salsas. That trip inspired this chili which has both green and red chilies in it and served on top ! The chilies really highlight the juicy pork .
Heat a Dutch oven over medium-high heat. Add olive oil. Stir 2 T of the tomato paste into ground turkey. Add meat to pot and cook 10 minutes or until browned, stirring to crumble.
Add jalapeños, onion, poblano, cherry peppers and garlic; sauté 10 minutes or until onion is tender.
Add cider and scrape pan to loosen browned bits. Cook until half of liquid evaporates.
Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Add hot pepper sauce and crushed tomatoes.
Pulse fire-roasted tomatoes and cilantro in food processor until finely chopped. Stir pulsed tomatoes and remaining tomato paste into chili and bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
To serve, ladle into serving bowls and top with half green salsa and half red salsa ( Christmas style in Santa Fe !)