Ground Turkey And Hominy Recipes
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.
Recipe From cooking.nytimes.com
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
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- Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
- Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.
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