Tuesday, December 2, 2014

80--- New Mexican Turkey Hominy Stew

Do you still have some turkey leftovers to use up from the big holiday?  How about a deliciously spicy twist....

Don't let the simple ingredients in this stew fool you- it has a TON of flavor!  I admit, I was a little hesitant about using hominy (alkali-soaked corn kernels).  But it was a fantastic edition that added great texture (fiber) and flavor.

New Mexican Turkey Hominy Stew
Serves 6

2 Tbsp canola oil, divided
4 cloves garlic, minced
2 yellow onions, chopped coarsely
1 oz dried ancho chiles (about two large)
8 cups chicken broth, divided
2 cans hominy (white or yellow), drained and rinsed
2 cups chopped cooked turkey breast
1/4 tsp ground black pepper
1/2 tsp salt

Heat 2 cups of broth to a boil in a bowl in the microwave.  Submerge dried (stemmed) chiles into the broth, cover with plastic wrap, and allow to soften for 30 minutes.  Once softened, remove seeds and chop coarsely.  Reserve broth.

In a soup pot, heat 1 Tbsp oil over medium high heat.  Add garlic and onions and saute for 5-7 minutes, or until soft.  Transfer onion mixture to a food processor, along with chopped chiles and reserved broth.  Puree until smooth, set aside.

Heat remaining oil in the soup pot over medium-high heat.  Add the hominy and saute until coated and slightly softened, ~5 minutes.  Add chile puree, turkey, remaining broth, and salt and pepper.  Bring to a boil, then reduce heat to a simmer.  Cook for 1 hour.

Serve with chopped avocado if desired.

Nutrition Info per 1 1/2 cups: 193 calories, 2 g fat, 25 g protein, 13 g carbohydrates, 3.5 g fiber

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