My friend Alisyn made this chili on New Year's Eve, and even after (the baby and) I spent a solid hour plowing through all the appetizers on her buffet table, I had to have a bowl of this delicious chili.
When we were invited to a chili cook-off, I knew this was the chili I wanted to bring. Alisyn gave me the general ingredients, but she just wings it, and so did I. You can, too.
TURKEY, GREEN CHILI AND HOMINY CHILI
Note to self: Eat more hominy. It's so satisfyingly good.
- olive oil
- 1 large onion, diced
- 3-4 cloves of garlic, chopped
- 2 lbs of ground turkey
- 2 bay leaves
- 2 tbsps ground cumin (or more or less to your liking)
- 1 tbsp dried oregano (crush between your fingers when adding to pot)
- 1-2 tsps ground chipotle (I like the flavor of this in chili, but you can omit)
- 2-4 ounce cans of diced green fire-roasted chilis
- 2 cans of hominy, drained
- a quart-sized box of chicken broth
- sea salt and fresh-ground pepper to taste
Pour a couple 3 glugs of olive oil into a Dutch oven and heat over medium heat. Add garlic and onions and saute for a few minutes until onions start to become translucent. Add turkey and bay leaves, and brown it, crumbling it as you stir. Add the cumin, oregano, and chipotle pepper. Stir for a few minutes then add the chilis, hominy and enough broth to cover everything, you might not use the entire box. Bring to a boil then reduce to a simmer. Check for salt and pepper. It's done in about 20 minutes. Serves 8.
Garnish with any of the following:
- fresh cilantro leaves
- chopped onion
- Mexican crema or sour cream
- lime wedges
- shredded asadero or crumbled cotija cheese
- slices of fresh jalapeño
