Recipe by USA WEEKEND columnist Pam Anderson
"This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey."
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onion, cut into medium dice
red bell pepper, stemmed, seeded and cut into small dice
garlic cloves, minced
1 (14.5 ounce) can
1 (14.5 ounce) can
canned hominy, drained
leftover turkey meat, pulled into large pieces
Salt and pepper, to taste
minced fresh cilantro
I really really like this! However, I made a few SUBSTANTIAL changes:
I added beans instead of hominy. Hominy doesn't exist in the Northeast - at least that I could find - so I used beans. I used two approx. 1.5 cups of kidney beans, and then used black beans. I was originally going to add only another 1/2 cup of black beans, but then I changed my whole approach (which I'll get into), so I opted for the whole can (14 oz?).
2. I let this cook a LOT longer than recommened - approx. 2 or more hours. It was very "stew-like" when cooked in the way recommended, which they admitted from the start, but I decided that I really wanted thick chili, not stew. It worked awesome! I think the starch from the beans had a lot to do with that, so keep that in mind.
Anyway, my version rocked. I can't vouch for the recipe in its orignial form, except to say that it smelled good from the moment I got it in the pan.
One last thing - it's definitiely on the spicy side. My sensitve boyfriend couldn't eat it. I like spice, and I could, but my nose did run a bit. Modify the chili powder as you see fit.
I live in the Northeast and have never had a problem finding hominy. I always find it in the canned vegetable section, near the corn. I love this recipe. I used chicken instead of turkey (that's what I had on hand). So yum.
I REALLY liked this recipe. Hominy can be found in the Hispanic section of our grocery stores and it really makes this dish superb! I added some tabasco for a bit more kick. Family loved it and it was a great way to use those turkey leftovers I had frozen since November!
Thanks for the recipe!
this was pretty good,,,,needed less chili powder.
All the time I was cooking this, I thought I was going to hate it. I don't care for tomatoe based soups and I don't like peppers. I tasted it while the tomatoes were simmering and thought it was terrible. But when I added the turkey and cilantro, there was a magic transformation. Suddenly it was delicious. I will make this many times. I used smoked turkey because it was what I had, and I think that made it better. I was skeptical about the amount of chili, but it was not too much at all. This is an excellent recipe that I will pass on to others
Very good. Fast & Easy with ingreidents on hand. Doubled the hominy and the chicken broth. Used 2 heaping tbls of chili powder. Young kids and adults alike loved this. Will make again. **TIP** Freeze leftover turkey (chopped) in 3-4 cup freezer bags. Makes putting this soup together - fast & easy!
good and simple only thing I changed was I used fresh tomato instead of canned and black beans instead of hominy which I'll look for and use next time. thanks for a great recipe
No hominy in the north?! What a terrible situation! Although we have plenty of hominy here in Texas, I had a can of creamed corn on hand and didn't feel like going to the store. It worked great! Also, I added a little bit of Cumin which gave it more of a smokey chili flavor. If you really like heat drop a whole pickeled jalapeno in the stew while it simmers. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili-Flavored Turkey Stew With Hominy and Tomatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 286
** Calories from Fat: 95
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