Tuesday, September 27, 2011
pozole with green chilies
Michael Lomonaco's Turkey Pozole with Green Chilies
- 1 pound turkey meat cut into 1 inch cubes (optimally get 1.25 lb turkey breast)
- 2 Tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1/2 small jalapeno pepper, seeded & chopped, if you're a wimp. Otherwise use the whole pepper.
- 1 Tablespoon ground cumin
- 1 Tablespoon Ancho chili powder (I used regular chili powder, works just fine)
- 1 Tablespoon peeled, chopped garlic
-1 7.5 ounce can chopped green chilies
- 1/2 cup crushed tomatoes
- 1 quart (aka 4 cups) chicken broth
- 1 14 ounce can golden or white hominy
For garnish: roughly chopped cilantro & scallions, plus sour cream
Pour the oil into a large, heavy bottomed pot and heat over medium heat.
Season the turkey with salt & pepper. Add to the pot and saute until well browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.
Add the onions, red pepper and jalapeno to the pot and brown until golden (I found this takes about 15 min but I imagine results vary). When the onions begin to caramelize, return the turkey to the pot, sprinkle with the cumin & chili powder, stir in the garlic, green chilies & tomatoes.
Add the chicken broth, plus 2 cups water, stir & bring to a boil over high heat. Then lower heat and let simmer, partially covered, for 1 hour.
Add the hominy. Continue to cook until the turkey is tender, about 15 min.
Taste and adjust the seasonings and serve with cilantro, scallions and sour cream as a topping.
- 1 pound turkey meat cut into 1 inch cubes (optimally get 1.25 lb turkey breast)
- 2 Tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1/2 small jalapeno pepper, seeded & chopped, if you're a wimp. Otherwise use the whole pepper.
- 1 Tablespoon ground cumin
- 1 Tablespoon Ancho chili powder (I used regular chili powder, works just fine)
- 1 Tablespoon peeled, chopped garlic
-1 7.5 ounce can chopped green chilies
- 1/2 cup crushed tomatoes
- 1 quart (aka 4 cups) chicken broth
- 1 14 ounce can golden or white hominy
For garnish: roughly chopped cilantro & scallions, plus sour cream
Pour the oil into a large, heavy bottomed pot and heat over medium heat.
Season the turkey with salt & pepper. Add to the pot and saute until well browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.
Add the onions, red pepper and jalapeno to the pot and brown until golden (I found this takes about 15 min but I imagine results vary). When the onions begin to caramelize, return the turkey to the pot, sprinkle with the cumin & chili powder, stir in the garlic, green chilies & tomatoes.
Add the chicken broth, plus 2 cups water, stir & bring to a boil over high heat. Then lower heat and let simmer, partially covered, for 1 hour.
Add the hominy. Continue to cook until the turkey is tender, about 15 min.
Taste and adjust the seasonings and serve with cilantro, scallions and sour cream as a topping.
# posted by Chelsea @ 9:59 AM 
