Time 1h6m Yield 6 servings, serving size: 1 1/2 cups Number Of Ingredients 17 Steps:
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.
Time 45m Yield 6 servings. Number Of Ingredients 15 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.
Time 6h25m Yield 8 servings (3 quarts). Number Of Ingredients 16 Steps:
In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.
Time 10h5m Yield 6 Number Of Ingredients 8 Steps:
Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions. Cover and cook on low heat setting 8 to 10 hours. Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.
Time 30m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper. Bake for 25 minutes in the preheated oven, or until heated through.
Time 40m Yield 4 servings Number Of Ingredients 12 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.
Time 8h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Chop up 1 onion & place on the bottom of a 4 quart slow cooker. Place chicken on top of onions. Top with beans & corn. In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken. Chop up 2nd onion & place on top. Cover & cook on low for 8 to 10 hours. Before serving stir gently to break up chicken. OPTIONAL: Top with sour cream, chips, cheese or jalapeno’s.
Time 1h Number Of Ingredients 11 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.
More about “white chili with hominy recipes”
Time 1h35m Yield 12-16 serving(s) Number Of Ingredients 15 Steps:
Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Heat oil over medium-low heat in soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chilies. Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes. Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
