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.
- 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
- Shredded Monterrey Jack cheese sour cream, sliced jalapenos, cilantro
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!