1 tbsp vegetable oil
2 Large onions, diced
2-1/2 lbs BONELESS TURKEY BREAST, diced
5 Cloves garlic, mined
2 to 3 Jalapenos, seeded and minced
1-1/2 tsp toasted ground cumin
1 tsp New Mexico chile powder
1/2 tsp ground coriander
1/2 tsp ground white pepper
1/4 lb butter and 1/4 lb flour, cooled Roux Made with
1/2 Gallon TURKEY BROTH, DIVIDED
56-oz canned white hominy
5 Poblano chiles roasted, peeled, seeded and diced
1 tbsp Tabasco brand chipotle sauce
1 lb fresh diced tomatillos
12-oz fresh diced tomatoes
3/4 tsp or to taste salt
Shredded cheese As needed
Fresh cilantro As needed
Lime wedges As needed
Diced red onion As needed
Flour tortillas, heated As needed
1. TURKEY CHILI
Heat vegetable oil in a large stockpot. Add onions and sauté until soft. Add diced turkey and sauté until brown.
Stir in garlic and jalapenos and cook 5 more minutes.
Add cumin, New Mexico chile powder, coriander and white pepper, stirring to mix.
Add the cooled roux and cook to heat through.
Stir in half the stock and bring to a boil, stirring constantly.
Add remaining stock, white hominy, poblano chiles, Tabasco brand chipotle sauce, tomatillos and tomatoes.
Simmer 20 minutes until slightly thickened.
Serve with shredded cheese, fresh cilantro, lime wedges and diced red onion as garnishes. Offer hot, flour tortillas in a warming basket on the side.