Recipe by USA WEEKEND columnist Pam Anderson
"This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make an authentic Mexican pork stew in green tomatillo salsa.
Watch Chef John make a Southern classic.
See how to make a classic Southern stew with pork, beef, and chicken.