This is a recipe that I love to make, especially when it’s a little chilly outside. This recipe as written serves 4, but it can be doubled to serve 8. It has hominy in it, which are delicious starchy balls of corn grits. Somewhere between a soup and a stew, this recipe is fast and easy and gluten free, and the smell of the chili powders and cumin is absolutely fantastic!!
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground turkey (don’t use the white meat only–use the white and dark meat combination)
1 1/2 tablespoons ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon chipotle powder
2 tablespoons all-purpose Gluten Free flour
1 tablespoon tomato paste (get the tomato paste that comes in a tube, so you don’t have to open a whole can)
3 cups low-sodium canned beef broth
One 15-ounce can hominy, drained and rinsed (they look like very large, round white beans in the picture on the can)
Shredded cheddar cheese, chopped cilantro, sour cream and tortilla chips to serve as garnishes.
In a large saucepan, heat olive oil until it is “shimmering”. Add onion and garlic, over high heat and stir until softened, about 3 minutes. Add the ground turkey, ancho powder, cumin, and chipotle powder, and season with the salt. Cook and break the turkey up into small chili-size pieces until the turkey is lightly browned, about 5 minutes. Stir in the gluten free flour and the tomato paste. Add the beef stock and the hominy and simmer over low heat, stirring occasionally, until slightly thickened, about 15 minutes. Serve in soup bowls and let everyone have fun with the toppings! credit: Food and Wine.