White Turkey Chili #recipe
You can make this White Turkey Chili in a slow cooker as well. After you brown the turkey just add it to the slow cooker with the chicken broth and cook on low for 4 hours. Add the hominy during the last half hour of cooking.
Ingredients
- 1 Poblano pepper
- 1-2 jalapeno peppers
- 1 tablespoon canola or vegetable oil
- 1/2 onion
- 2 garlic clove
- one 7 ounce can spicy or mild green chilies
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3 pounds lean ground turkey
- 4 cups chicken broth
- one 29 ounce can hominy
- 1 teaspoon salt or to taste
- GARNISHES
- Shredded Monterrey Jack cheese sour cream, sliced jalapenos, cilantro
Instructions
- Roast the peppers
- Cut the peppers in half, remove the seeds and stems
- Coat the peppers with 1/2 teaspoon of canola or vegetable oil and place cut side down on a foil lined sheet pan. Broil for 2-3 minutes on high until the peppers become blackened and charred. Remove the pan from the oven and wrap the foil around the peppers and let cool for 5 minutes. Unwrap the peppers and peel the charred skin from the peppers, it's ok if a bit of skin remains.
- Finely chop the peppers, onion, garlic and green chilies or pulse it all in a food processor until finely chopped.
- Heat remaining oil in a dutch oven and saute the pepper/onion mixture for 2-3 minutes. Add the ground turkey and cook until browned about 4-5 minutes. You may have to brown the turkey in batches.
- Add the chicken broth and salt and simmer the chili for 30 minutes. Add the hominy and continue to cook for 15 additional minutes.
- Top with the garnishes you like and be happy!