This stew is a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.
4 Tbsp olive oil
2-1/2 lbs ground turkey
2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 garlic cloves, chopped
2 Tbsp chili powder
2 large Spanish onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1-2 jalapeño peppers, to taste, seeded and chopped
28-oz can tomato purée
2, 15-oz cans white hominy, drained
2, 15-oz cans pinto beans, drained
12-oz bottle beer
2 chipotles in adobo sauce, minced
1 tsp dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving
1 bunch chopped cilantro, for serving
Lime wedges, for serving
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.
527 calories; 19 grams fat; 50 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 37 grams protein; 97 milligrams cholesterol; 1395 milligrams sodium