Pork And Hominy Chili Or Chicken Or Turkey Recipes

Steps:

• Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
• Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.

Steps:

• In a large skillet, cook turkey and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and seasonings; heat through. Add hominy and heat through.

Steps:

• Coat a large saucepan with cooking spray and cook 1 chopped sweet onion over medium heat until tender, about 5 minutes. Add chili starter, oregano, and chicken broth; increase heat to medium-high and simmer for 20 minutes.
• Coat a large stock pot with cooking spay and cook remaining 1/2 chopped sweet onion, green bell pepper, and jalapeno pepper over medium heat until tender, 5 to 8 minutes. Add ground cumin, cocoa powder, chili powder, garlic salt, paprika, and cayenne pepper; cook 2 minutes. Mix in ground turkey and pork; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 more minutes. Drain and discard any excess grease.
• Stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions into chili; simmer for about 3 hours.

Steps:

• 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.
• 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.
• 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.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
• Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
• Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
• Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

Steps:

• In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
• In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
• In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
• Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
• Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
• Laddle soup into bowls and allow diners to add condiments as desired.

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

Steps:

• Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
• Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
• Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
• *Available at Latino markets and kitchenmarket.com.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.

Steps:

• In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
• Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
• Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.

Steps:

• In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.