Tag Archives: hominy

Ground Turkey Chili

I believe I mentioned a few weeks ago trying to pay a little more attention to what I was eating. Well it has been a pretty slow process for me. I refuse to eat something healthy that I can’t stand the taste of just because it’s healthier. In the same breath I have definitely gone the other way and also refuse to waste calories on something that isn’t worth it.  I’ve spit out gum, candy and baked goods  and deemed them not calorie worthy.
IMG_5419So this last week I bought extra lean ground turkey and some ground chicken with absolutely no idea what to do with them, but I knew they were better for me than my lovely Ribeye that I cooked last week wink wink.
IMG_5412So I set myself a task of turning 94% lean ground turkey into something delicious. Or at the very least something I could eat and not throw away. It was surprisingly easy; a few pantry items and some spices I made a wonderful Ground Turkey Chili. I had intended to take one of the cans of beans and smash them to thicken the stew but I forgot and just added it but the next time I might, just to make it a little thicker, though totally not necessary.
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Ground Turkey Chili
1 lb ground turkey
Swirl or two extra virgin olive oil
1 10 oz can rotel
1 15.8 oz great northern beans
1 16 oz can pinto beans
1 15 oz can white hominy
1 32 oz low sodium chicken broth – or homemade
1 large onion diced
3 cloves garlic, chopped
3 small bulbs shallots diced
1 medium green pepper seeded & chopped – I added this because I needed to use it up
1 teaspoon cumin
1 tablespoon Kosher salt
1 teaspoon black pepper
Handful fresh spinach leaves – I added this also to use it up
3-4 drops of sriracha hot chili sauce – to taste
IMG_5415It’s best to take everything out and put it on the counter and chop all the vegetables.
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In a dutch oven or your favorite soup pot. Swirl a little oil in the bottom, add the onions, garlic, green pepper and shallots, sweat for a couple of minutes, add the turkey and brown. Add cumin, salt and pepper then the beans and hominy. Cover with broth and toss in a handful of the spinach. Finish off with some sriracha and taste for salt.

Tastes even better the next day; according to my husband!
IMG_5414I am going to try to start including this information with my recipes; I will do my best but forgive me if they all don’t include it

Serving size: 1 cup
Makes: approx. 12 cups
Calories: 206.53
Fat: 3.56 g
Carbs: 31.78 g
Protein: 13.77 g

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Tomatillo Chili w/Pork and Hominy – or as I referred to it as running with scissors

I am definitely open to trying new things; I actually encourage everyone to at least try something before you decide “I don’t like it”. Which is a far cry from how I grew up; I had a strict rule I would not eat anything that was green; except iceberg lettuce. Thankfully I have changed my ways or life would certainly be pretty boring and I would not have a damn thing to write about.

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This week I totally went out on a limb; at least for me.  I have never bought tomatillos, hominy or Poblanos before.  I will also confess I have never heard of hominy before until I heard Guy Fieri say he LOVED them. So I at the very least I wanted to try them. I think that is HUGE growth for me and I won’t say love just yet; but I definitely liked them.

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Tomatillo

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Poblano Pepper

This recipe is another with some prep up front you can let the slow cooker finish the job.  If you don’t have a free night during the week than try this on the weekend!

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Tomatillos 15-20 medium, husks and stems removed, rinsed well, dried and halved

1 large onion, cut into 1 inch pieces

4-6 cloves of garlic, minced

1 tsp dried oregano

1 tsp cumin

Pinch of ground cloves

Pinch of ground cinnamon

3 tbs vegetable oil

2 cans white or yellow hominy, drained and rinsed

2 ½ cups chicken broth

2-3 poblano chilies, stemmed, seeded, and minced

3 tbs minute tapioca – I found mine in the baking isle of my local grocery store

2 tsp sugar

2 bay leaves

1 4lb boneless pork butt roast, trimmed and cut into 1 ½ inch chunks

Salt and pepper

½ cup minced fresh cilantro

Position oven rack 6 inches from broiler, toss tomatillos, onion, garlic, cumin, cloves and cinnamon with oil and spread onto aluminum foil-lined baking sheet. Broil until vegetables are blackened and begin to soften. 8-12 minutes rotating pan halfway through.

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Let vegetables cool slightly, pulse vegetables along with juices in a food processor until almost smooth. About 10-15 pulses; transfer to slow cooker.

Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Cover and cook until pork is tender, 9-11 hours on low or 5-7 on high.

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Let chili settle for 5-10 minutes, then remove the fat from the surface, discard bay leaves, stir in cilantro, season with salt and pepper to taste and serve with your favorite chili toppings.  Shredded cheese, sour cream and salsa it’s all good!!!

Signing off to watch the super bowl – GO PATS!!!!