Pork And Hominy Chili Or Chicken Or Turkey Recipes

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TURKEY CHILI WITH HOMINY



Turkey Chili with Hominy image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup white rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 white or red onion, chopped
2 tablespoons chopped pickled jalapeno peppers, plus more for topping, plus 1 to 2 teaspoons brine from the can
3 cloves garlic, chopped
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
4 plum tomatoes, chopped
1 15-ounce can hominy, drained and rinsed
1/2 cup roughly chopped fresh cilantro

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.

Nutrition Facts : Calories 471 calorie, Fat 3 grams, SaturatedFat 15 grams, Cholesterol 65 milligrams, Sodium 501 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 28 grams

TURKEY AND PORK CHILI



Turkey and Pork Chili image

I'm on a constant quest to provide lean but still delicious food for my family. This is my most recent take on chili. Top with your favorite garnishes, or enjoy as is!

Provided by NENADD

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 4h5m

Yield 10

Number Of Ingredients 19

cooking spray
1 sweet onion (such as Vidalia®), chopped
1 (15.5 ounce) can canned chili starter (such as BUSH'S Chili Magic®)
2 tablespoons dried oregano
2 cups chicken broth
½ sweet onion (such as Vidalia®), chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
2 teaspoons ground cumin
1 ½ tablespoons unsweetened cocoa powder
1 ½ tablespoons chili powder
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 ¼ pounds ground lean turkey
1 pound lean ground pork
1 (28 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
1 (14.5 ounce) can diced tomatoes with green peppers and onions

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.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 18.1 g, Cholesterol 72.3 mg, Fat 11.9 g, Fiber 5.1 g, Protein 23.3 g, SaturatedFat 3.7 g, Sodium 1409.4 mg, Sugar 4.4 g

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

CHILI-FLAVORED TURKEY STEW WITH HOMINY AND TOMATOES



Chili-Flavored Turkey Stew With Hominy and Tomatoes image

This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Stews

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, cut into medium dice
½ red bell pepper, stemmed, seeded and cut into small dice
3 large garlic cloves, minced
¼ cup chili powder
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth
2 cups canned hominy, drained
4 cups leftover turkey meat, pulled into large pieces
Salt and pepper, to taste
2 tablespoons minced fresh cilantro

Steps:

  • Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 16.8 g, Cholesterol 70.9 mg, Fat 10.6 g, Fiber 4.4 g, Protein 29.9 g, SaturatedFat 2.4 g, Sodium 536.7 mg, Sugar 4.6 g

WHITE CHILI WITH HOMINY



White Chili with Hominy image

To make this chili a day ahead, cool, cover and chill after removing from the heat. The next day, reheat over low heat; add the sour cream, half-and-half and cilantro just before serving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
1 can (15-1/2 ounces) white hominy, drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1 cup sour cream
1/3 cup half-and-half cream
2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1111mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

PORK AND HOMINY STEW WITH RED CHILES



Pork and Hominy Stew with Red Chiles image

Categories     Soup/Stew     Garlic     Onion     Pepper     Pork     Hominy/Cornmeal/Masa     Simmer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

For pozole:
1 large head garlic
4 lb country-style pork ribs (not lean)
12 cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles* (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tablespoon salt
4 (15-oz) cans white hominy (also called pozole), drained and rinsed
Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

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.

PORK AND HOMINY STEW



Pork and Hominy Stew image

This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

Provided by BRANDI T

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 8

Number Of Ingredients 13

1 (2 pound) pork roast, diced
1 tablespoon ground cumin
salt and pepper
1 tablespoon olive oil
2 (15.5 ounce) cans white hominy
20 dried chile de arbol peppers
water
1 ¼ cups finely chopped onion
1 teaspoon minced garlic
12 corn tortillas, warmed
2 limes, quartered
1 bunch fresh cilantro, chopped
1 ½ cups shredded cabbage

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.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE



Turkey and Hominy Chili With Smoky Chipotle image

Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of 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.

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

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
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
1 bunch chopped cilantro, for serving
Lime wedges, for serving

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.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams

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