Reviewed: Nov. 28, 2009

Great Turkey leftovers recipe. I would suggest a little more hominy and a little less chili powder. I spiced it up by substituting hot Rotel for the diced tomatoes. Try it served in burritos.

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techmeltz

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Reviewed: Apr. 14, 2009

I used ground turkey and added a can of pinto beans. My family likes it hot, so I added a small can of diced roasted chiles. All in all, a nice, healthy chili!

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 20, 2007

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!

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capt.steve

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Nov. 24, 2007

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.

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Leftover Les

Cooking Level: Intermediate

Home Town: Lawnside, New Jersey, USA

Living In: Dayton, Maryland, USA

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Reviewed: Feb. 15, 2007

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

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 4, 2007

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!

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Cooking Level: Expert

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Reviewed: Mar. 9, 2006

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.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 16, 2006

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!

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Luanne

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Reviewed: Nov. 27, 2004

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.

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