Hominy is a Mexican corn that is a hearty addition to chili, soups and stews. Hominy is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull, and the germ. I discovered it on a trip to Puerto Vallarta in a chicken soup. Once you have it, you’ll want it again!
1 lb of Organic Ground Turkey (We use Hasselmann Farm)
Eliminate the turkey if you prefer vegetarian
3 cans of organic chili beans
3 cups of hominy (Mexican corn)
1 chopped green pepper
1 chopped red pepper
2 chopped jalapeño peppers
1 chopped large onion
7-8 cherry tomatoes quartered
1 small can of Rotel diced tomato and green chilis
2 tablespoon of Weber Chipotle marinade
2 tablespoon of cumin
1 teaspoon of ground pepper
Dash of Chipotle Red Pepper powder
Dash of Cayenne powder
2 tablespoon of Olive Tap Habanera Jalapeño olive oil
2-3 tablespoon of olive oil or vegetable oil
1/3 cup of water
1-2 cups of marinara sauce or 1 small can of tomato paste
In large fry pan, brown the turkey meat in the spicy habanera jalapeno oil, add the chipotle marinade powder and 1/3 cup of water.
In large pot or crock pot brown the green pepper, red pepper, jalapeños, onion, fresh tomato and hominy in regular olive oil, add the pepper and cumin, once brown, add the diced tomatoes and chili beans with liquid. Top with the dash of chipotle red pepper powder and dash of cayenne. Stir in small can of paste to thicken or 1-2 cups of tomato basil marinara (we like Trader Joe’s) Add the turkey into the large pot, bring to a boil for a few minutes, stir, then turn to low simmer for 20-30 minutes, up to an hour.
Top with shredded cheese, sharp cheddar or smoked Gouda
Optional: dollop of sour cream.
Serve with gourmet oyster cracker, tortilla chips or soft corn tortillas.
Cool down with a Dogfish Head IPA