Turkey Pozole Soup with Green Chiles
By á-4147
Ingredients
- 2 lbs. turkey meat cut into 1" pieces
- 1/4 c. olive oil
- 2 large onions, peeled and chopped
- 2 red pepper, seeded and chopped
- 1 small jalapeno pepper, seeded and chopped
- 2 T. ground cumin
- 2 T. Ancho chili powder
- 2 T. peeled, chopped garlic
- 1 15-oz can chopped green chiles
- 1 c. crushed tomatoes
- 2 qts. chicken broth
- 1 28-oz. can golden or white hominy
- 1/4 c. roughly chopped cilantro leaves
- 1/2 c. chopped scallions
- Sour cream
- Sea salt and freshly ground black pepper
Details
Servings 14
Preparation time 20mins
Cooking time 21mins
Preparation
Step 1
1.Pour the oil into a large, heavy-bottomed pot and heat over medium heat.
2. Season the turkey with salt and pepper. Add to the pot and saute until well-browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.
3.Add the onions, red pepper and jalapeno to the pot and brown until golden, which take approximately 7 min.
4.When the onion begins to carmelize, return the turkey to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chiles and tomatoes.
4.Add the chicken broth plus 2 c. water and stir and bring it to a boil over high heat. Lower then heat and let the chili simmer, partially covered for 1 hour.
5. Add the hominy. Continue to cook until the turkey is tender, which takes about 15 minutes.
6. Taste and adjust the seasoning and serve with cilantro, scallions and sour cream as a topping.
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