Friday, February 19, 2010

Holey Shamoley Chili Posole!




Winter day. Slow cooker. Recipe in the Wednesday NY Times Dining section that contains ingredients that I already had in my kitchen and fridge and pantry---amazing! Didn't have to buy a thing! Even had the chipotles in adobo!


So I had to do it. And it was beyond delicious.


The recipe:
Turkey and Hominy Chili With Smoky Chipotle


4 tablespoons olive oil
2 1/2 pounds ground turkey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, chopped
2 tablespoons chili powder
2 large Spanish onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 to 2 jalapeño peppers, to taste, seeded and chopped
1 28-ounce can tomato purée
2 15-ounce cans white hominy, drained
2 15-ounce cans pinto beans, drained
3 large carrots, peeled and diced (my tweak)
1 12-ounce bottle beer
2 to 3 chipotles in adobo sauce, to taste, minced
1 teaspoon dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving (optional)
1 bunch chopped cilantro, for serving (optional)
Lime wedges, for serving.(optional)




1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and
1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
3. Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.


Yield: 8 to 10 servings.
After Step 2, I put everything into the slow cooker, brought things to a boil and simmered it for just over 4 hours. Use more chipotles if you like a smokier taste (I used just two). Easy to make, and this recipe makes a ton of it. Even the kids liked it!

2 comments:

Jack Curtin said...

You had all those ingredients at hand? I am impressed. Not to mention daunted.

Rich said...

That's what amazed me too, Jack. I do keep a well-stocked pantry and freezer, but this time everything was already in house! So I just HAD to make this dish. And I was rewarded richly.