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.
  1. 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.
  2. 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.
  3. 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

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