|Nutritional Guidelines (per serving)|
This Turkey Green Chili may not win any beauty contests, but it sure does hit the spot flavor-wise. Ground turkey, green chiles, hominy, and white beans make a hearty and satisfying soup that's so hearty some would call it a stew. And the bonus prize? You can make everything from scratch or used canned versions and throw the whole thing together in about half an hour.
You'll find it becomes much more attractive if you add some of the optional garnishes listed below. Really much more attractive.
Note: You can use shredded cooked turkey meat in place of the ground turkey, just skip step 1. It's a great way to use leftover turkey!
- 12 mild green chiles, such as poblanos or 2 cans (7-oz. each) diced roasted green chiles
- 1 onion
- 2 tablespoons vegetable oil
- 1 teaspoon. salt
- 4 cloves garlic
- 1 pound ground turkey meat
- 1 cup beer (optional)
- 6 cups broth (chicken or turkey)
- 3 cups cooked hominy or 1 can (28-oz.) of hominy, drained
- 3 cups cooked white beans or 2 cans (14-oz. each) white beans, drained
- For Garnish:
- Chopped cilantro, chopped green onions, sliced avocado, crumbled cotija cheese (optional and to taste)
If using fresh chiles, roast over a gas flame or under a broiler until the skin blisters all over. Let them sit about 15 minutes and peel them; the skin should slip off quite easily. Remove the stems and seeds and finely chop the chiles. Set them aside.
Peel and finely chop the onion.
In a large pot over medium-high heat, heat the oil. When the oil is hot, add the onion and salt. Cook, stirring, until the onion softens, about 3 minutes.
While the onion cooks, peel and mince the garlic. Add it to the onion. Cook, stirring, until fragrant, about 1 minute.
Add the turkey. Cook, stirring often, until the turkey is cooked through and starting to brown a bit, about 5 minutes. Stir in the chiles to combine everything.
Add the beer, if using, and bring to a boil. Scrape up any bits of turkey that have clung to the bottom of the pot.
Add the broth and bring to a boil. Add the hominy and the beans. Bring to a simmer. Maintain a steady simmer and let the chili cook until the flavors blend, at least 15 minutes. Add salt and/or pepper to taste.
Serve hot and let diners add their garnishes as they like.