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Turkey pozole
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2 pounds | turkey meat cut into 1inch cubes |
1/4cup | olive oil |
2large | onions, peeled and chopped |
2 | red peppers, seeded and chopped |
1small | jalapeño pepper, seeded and chopped |
2tablespoons | ground cumin |
2tablespoons | Ancho chili powder |
2tablespoons | peeled, chopped garlic |
115 ounce can | chopped green chilies |
1cup | crushed tomatoes |
2quarts | chicken broth |
128 ounce | can golden or white hominy |
1/4cup | roughly chopped cilantro leaves |
1/2cup | chopped scallions |
Sourcream
Seasalt and freshly ground black pepper
Pour the oil into a large,heavy-bottomed pot and heat over medium heat.
Season the turkey with salt andpepper. 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 andjalapeño to the pot and brown until golden, which takes approximately sevenminutes.
When the onion begins tocaramelize, return the turkey to the pot, sprinkle with the cumin and Anchochili powder, stir in the garlic, green chilies and tomatoes.
Add the chicken broth plus 2 cupsof water, stir and bring it to a boil over high heat. Lower then heat andlet the chili simmer, partially covered, for one hour.
Add the hominy. Continue to cookuntil the turkey is tender, which takes approximately 15 minutes.
Taste and adjust the seasoning andserve with cilantro, scallions and sour cream as a topping.
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