Turkey pozole soup with green chilies

By DaraD

Ingredients

• 2 pounds ground turkey meat
• 1/4 cup olive oil
• 2 large onions, peeled and chopped
• 2 red peppers, seeded and chopped
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons ground cumin
• 2 tablespoons Ancho chili powder
• 4 cloves garlic, peeled & chopped
• 4 4.5 oz cans chopped green chilies
• 1 28 oz can crushed tomatoes
• 2 quarts chicken broth
• 2 cans golden or white hominy
• 1/4 cup roughly chopped cilantro leaves
• 1/2 cup chopped scallions
• Chopped jalepeno for topping, to taste
• Sour cream
• Sea salt and freshly ground black pepper

Details

Servings 6
Adapted from today.msnbc.msn.com

Preparation

Step 1

Pour the oil into a large, heavy-bottomed pot and heat over medium heat.

Season the turkey with salt and pepper. Add to the pot and sauté in until well-browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.

Add the onions, red pepper and jalapeño to the pot and brown until starting to brown.

Return the turkey to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chilies and tomatoes.

Add the chicken broth plus 2 cups of water, stir and bring it to a boil over high heat. Lower the heat and let the chili simmer, partially covered, for one hour.

Add the hominy and continue to cook until warmed through - approximately 15 minutes.

Taste and adjust the seasoning and serve, topped with cilantro, scallions , chopped jalapeños and sour cream.