Instructions
- Clean and dice the onion and poblano pepper. Slice the green onion, keeping the greens and whites together. Cut the potatoes into small cubes, around 3/8 inch.
- In a large, heavy pot, melt 1 stick of butter over medium heat. Add the onion and poblano pepper along with a pinch of salt and cook until softened, stirring often.
- Add the bouillon, potatoes, and minced garlic. Cook while stirring for 1–2 minutes until incorporated and fragrant.
- Add the diced tomatoes, tomato sauce, green chiles, chili powder, parsley, lime juice, Cholula, onion powder, garlic powder, and brown sugar. Bring to a low simmer.
- In a separate pan, brown the turkey sausage.
- Add the browned sausage to the pot. Cover and maintain a simmer for 1 hour.
- In a separate pan, melt 3 tbsp of butter and scramble the eggs.
- Add the eggs, green onion, and heavy cream to the pot. Adjust to taste: heavy cream and brown sugar to balance acidity, brown sugar for sweetness, salt for saltiness, chili powder or green chiles for spiciness. Continue to simmer with the lid off until it reaches the desired consistency.
- Serve and garnish with sour cream, shredded cheddar cheese or queso fresco/feta, and crackers as desired.