You may be tired of turkey by now and all that other rich food from Thanksgiving. I know how it is. Here’s a lighter, healthier take on what to do with that leftover bird. Hominy gives it a refreshing, nutty flavor.
Ingredients
1 poblano chili
1 jalapeno pepper
1 Cubanelle pepper
1 serrano pepper
16 oz jar of salsa verde
15 1/2 oz can white beans
15 1/2 oz can northern beans
15 1/2 oz can canary beans
29 oz can hominy
1 lb 3 oz can garbanzo beans
2 tsp hot sauce, such as Garlic Goodness
4 TB minced cilantro
1 tsp sea salt, or to taste
32 oz chicken stock
4-6 cups diced, cooked turkey
Method
This is a thin “chili”. If you want to thicken it up, whisk in 2 TB of flour when you add the salsa.
Dice all the peppers into medium dice, removing the seeds. Heat a large pot to high heat and add the peppers into the dry pan. Allow to brown and char slightly, then add the salsa. Rinse the beans and hominy under cool water in a colander and add to the pot. Add cilantro and hot sauce. Add chicken stock to cover. Simmer 30 minutes or more. When serving, add the desired amount of cooked turkey to the individual servings (so the turkey does not overcook and become tough). Serve with cornbread, if desired. (There’s a very moist cornbread recipe here on the site.) Enjoy!
