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Turkey and Hominy Stew |
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Serves: 4
Print this Recipe
(Pozole de Pavo)
Category: Turkey
Makes 4 to 6 servings
Here is a rustic stew of braised turkey thigh meat, hominy, green chiles, herbs, and spices. Hominy is dried white or yellow corn kernels with the hull removed. When cooked, it expands and softens to a slightly chewy texture. For convenience, canned hominy is used here. Ancho or pasilla chili (chili molida) powder can be found in the Mexican section of many supermarkets. Serve with warm corn tortillas.
1 1/2 to 2 pounds turkey thighs, skin removed
1 tablespoon ancho or pasilla chili powder
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon olive oil or vegetable oil
1 medium onion, chopped
2 cloves garlic (large), thinly sliced
6 plum tomatoes, peeled and chopped
2 poblano chiles, roasted, peeled and seeded
1/4 cup lightly packed chopped fresh cilantro
1 1/2 tablespoons masa harina, (flour for corn tortillas)
2 (15-ounce) cans white or yellow hominy, drained and rinsed
1 large avocado (Hass variety preferred), neatly diced, about 1/2-inch
1. Put 2 quarts of water and the turkey thigh in a large pot. Bring to a boil, skimming as needed. Add the chili powder, oregano, cumin, and salt. Reduce the heat, cover and simmer until the turkey is very tender, about 1 hour.
2. Meanwhile, in a large skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the garlic and tomatoes. Cook until the tomato juices are reduced, and the mixture is nearly dry, 4 to 5 minutes. Reserve off heat.
3. When the turkey is tender, remove from the liquid. When cool enough to handle, separate the meat from the bones, discarding the bone, and return the meat to the broth. Add the tomato mixture from the skillet. Cut the roasted chiles into 1-inch squares and add to the turkey pot along with the masa harina, cilantro and hominy. Bring the stew to a boil, then reduce heat and simmer 10 minutes. Adjust seasoning. Top each serving with diced avocado.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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