TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
- Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
- Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams
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Leo Bakunda
[email protected]This chili is a great way to use up leftover turkey. It's also a great freezer meal.
Garcia
[email protected]I'm not a big fan of turkey, but I really enjoyed this chili. The hominy and chipotle peppers were a great addition.
Kaleemkhoukar Kaleemkhoukar
[email protected]I made this chili for a party last weekend and it was a huge success. Everyone loved it!
Obai Alashkar
[email protected]This chili is the perfect comfort food for a cold winter day. It's hearty, flavorful, and filling. I highly recommend it!
Bukyru
[email protected]Meh.
Trever “Daddy” Wolverton
[email protected]This chili was a little too spicy for me, but my husband loved it. I'll probably use less chipotle peppers next time.
H.B Rehadul Islam Babul
[email protected]I wasn't sure about the hominy at first, but it really grew on me. It added a great texture and flavor to the chili.
Fatehullah Barakzai
[email protected]I've made this chili a few times now, and it's always a crowd-pleaser. I love the combination of turkey and hominy, and the chipotle peppers give it just the right amount of heat.
Ameesha Nanvidu
[email protected]Easy to make and delicious!
Avocado Buddy
[email protected]This chili was a hit with my family! The smokiness from the chipotle peppers was perfect, and the hominy added a nice texture and flavor.