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!

Great recipe. A good switch for right after Thanksgiving: Leftover turkey with a "kick". I added a little Tabasco to the recipe for an added kick.

I used only 2 tablespoons of chili powder and that was plenty. Can use additional cilantro.

This is the frickin bomb! I used green onions instead, a 1 small yellow bell pepper, 4 cups of chicken broth, doubled the hominy, and omitted the salt and pepper. I am a salty girl and I can honestly say adding it at the end would have been too much, even for me. It was spicy enough, too, so no pepper either. I followed the cooking directions to a "t". Dude, yum!

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!

YUM! 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.