Hominy Chili
I had never cooked with hominy until today - and I'm pretty excited to do it again soon. After New Years, I had stumbled upon a Whole 30 chili recipe that featured hominy. I had no idea what it was so I pretty immediately clicked away. Then I saw it in the grocery store and couldn't find that chili recipe ever again. Devastated. I gave up trying to find that unicorn of recipe and just found a replacement.
I adapted this recipe a bit but was pretty excited to use two things from my freezer: ground meat and chopped garden peppers. The original recipe has much more of a Mexican influence with some adobo flavors - but I wasn't interested in going to the store on Superbowl Sunday for one ingredient.
I really liked how this chili came out and it's pretty different that my other chilis. It's much more simple and perhaps a bit lighter. A bowl of it doesn't feel as hearty but not in a bad way. Chili is such a great winter meal but sometimes feels like a bit much. This feels just right - and I know it is only going to taste better with each passing day. That's the magic of chili. Also, I've now written "chili" eight times.
Here's how it goes.
- In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
- Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
- Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.
Shopping List
olive oil
1 - 1.5 pounds ground meat (pork / beef combo)salt & pepper
6 garlic cloves, chopped
1 tablespoons chili powder
1 large Spanish onions, chopped
1.5 cups peppers, chopped
1 jalapeño peppers, to taste, seeded and chopped
1 14-ounce can tomato purée
1 15-ounce cans white hominy, drained
1 15-ounce cans pinto beans, drained
1 12-ounce bottle beer
1 teaspoon dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving
1 14-ounce can tomato purée
1 15-ounce cans white hominy, drained
1 15-ounce cans pinto beans, drained
1 12-ounce bottle beer
1 teaspoon dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving
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