Turkey Chili With Hominy
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
White Rice2 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (chopped)450 g
Ground Turkey1 tbsp
Chili Powder1 tsp
Ground CuminDirections:
1
Bring 1 1/2 cups water to a simmer in a small saucepan
2
Stir in the rice and a pinch each of salt and pepper
3
Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside
4
Meanwhile, heat the olive oil in a large pot over medium-high heat
5
Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper
6
Cook, stirring, until the onion is tender, about 5 minutes
7
Add the turkey, chili powder and cumin
8
Cook, breaking up the meat, until browned, about 5 minutes
9
Stir in the tomatoes; season with salt
10
Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes
11
Add the hominy and 1 1/2 cups water
12
Bring to a simmer and cook until thickened, about 10 minutes
13
Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper
14
Fluff the rice with a fork
15
Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos
16
Photograph by Justin Walker