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Full Online Book HomeLearning KitchenChili - Turkey - White Chili With Hominy
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Chili - Turkey -  White Chili With Hominy Post by :emb582 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2515

Click below to download : Chili - Turkey - White Chili With Hominy (Format : PDF)

Chili - Turkey - White Chili With Hominy

1 large onion, chopped
2-3 cloves garlic, minced
2 tbs. olive oil
1 cup cooked turkey or chicken*, cut in bite-sized pieces
2 (4 oz.) cans chopped green chilies
2 tbs. ground cumin
1-2 tsp. oregano
dash chili powder, dash Tabasco, dash white pepper (to taste)
2 cups chicken broth
2 (15 to 16 oz.) cans white hominy, drained
2 (15 to 16 oz.) cans black-eyed peas or white beans, 1 drained, 1 mashed with fork
3-4 tbs chopped fresh cilantro/parsley
grated Jack cheese (optional)

In large pot, saute onion and garlic in olive oil until translucent. Add poultry, chili and seasonings (except for fresh parsley/cilantro); saute a few more moments. Add broth, drained hominy, drained beans, and mashed beans. Stir. Simmer for about an hour, stirring occasionally. Add parsley/cilantro, simmer 5 minutes. Adjust seasonings to taste.

Serve with grated cheese garnish.
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1 onion (1/2 lb.), peeled and chopped 1 red bell pepper (1/2 lb.) rinsed, stemmed, seeded and chopped 6 cloves garlic, peeled and minced or pressed 1 fresh jalapeno chili, rinsed, stemmed, seeded & minced 1 tablespoon chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 2 or 3 turkey thighs (about 3 lb. total) 1 can (15 oz.) hominy (yellow or white), rinsed and drained 1 can (28 oz.) crushed tomatoes in puree or chopped tomatoes Shredded jack cheese Canned sliced black ripe olives Thinly sliced green onions Salt and pepper In a 4 1/2-quart or larger