Real Food for Real Life

Saturday, February 20, 2010

Another cold day (sigh)...

 
 I read an article in the New York Times (online edition) while I was in Florida about the Mexican soup pozole, which I adore, and a chili recipe inspired by this soup.  The recipe certainly sounded good, but not being at home, I merely bookmarked it for later.  Later was yesterday- snow still blankets the ground with more in the forecast (when will it end?), and, feeling chilled all day, I wanted something warm and soothing. I adapted the recipe to suit my needs and let it simmer all the day long in the crockpot.  The chili was every bit as tasty as anticipated, with an incredible depth of flavor; this recipe is a keeper.  It was "brothier" than anticipated, being more like a soup than a chili, so if you want that thick chili "mouth feel,"  I would recommend adding a few tablespoons of tomato paste.  If you are interested, you can read the original article and recipe here.


Turkey and Hominy Chili with Chipotle

canola or olive oil, if needed
2 lbs. ground turkey
2 tap. coarse salt
1/2 tsp. fresh ground black pepper
6 cloves garlic, minced, about 2 tbs.
3 tbs. chili powder
2 medium onions, chopped
1 red, yellow, or orange bell pepper, chopped
1 green bell pepper, chopped
2 large jalapenos, seeded and finely diced
2 15oz. cans diced tomatoes
2 15oz, cans hominy, drained
2 15oz. cans pinto beans, not drained
2 cups chicken stock
1/2 of a 7oz, can chipotles in adobo sauce, minced
1 tsp. dried oregano
2 bay leaves

For serving: sliced scallions, green & white parts; lime wedges; chopped freah cilantro, diced avocado, sour cream, shredded cheese

Brown the turkey over medium high heat, using  a small amount of oil only if not using a non-stick pan.  Once the turkey is cooked through (no pink) and crumbled, add the chili powder and garlic.  Cook another minute or so, then spoon into a large crockpot (mine is a 7qt. and it was filled in the end).  In the same pan, sweat the onions and peppers until soft but not browned, using a small amount of oil if necessary.  Add the veg and remaining ingredients to the crockpot, stir well to combine.  Cook on high for 4 hours or on low for 7 or 8.

1 comment:

  1. Debbie S. on Facebook said:
    My brother-in-law made pozole for Ed and I when we visited him in New Mexico this past December. Yummy!!! I've made it twice since then.
    February 21 at 3:29pm

    ReplyDelete

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