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
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
Debbie S. on Facebook said:ReplyDelete
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