White chili
Recipe by Courtney Glantz
2 TBS olive oil
1 onion, chopped
4 celery stalks, chopped
3 poblano peppers, chopped or charred and then chopped
3 garlic cloves, minced
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
salt and pepper
1 lbs ground white meat turkey
2 15.5 ounce cans of cannelini beans, drained and rinsed
5 cups chicken stock
3/4 tsp oregano
1 15.5 ounce can hominy, drained and rinsed (wondering what the heck this is? I was. It is pretty much a 'skinned' kernel of corn. Weird...yes. Tasty? Yes.)
Greek yogurt, cilantro, limes & cheese (optional garnishes)
1. Heat olive oil in a chili pot over medium heat.
2. Saute onion, celery, and poblanos (if you didn't char) together until they are slightly tender. Add in garlic, cumin, coriander, cayenne pepper, and poblanos (if you did char). Cook for 30 seconds. Season with salt and pepper and add ground turkey, breaking up with a spoon and cooking until no longer pink. Next in goes your cannelini beans, chicken stock, and oregano. Bring to a boil then cook over medium low heat, partially covered, for 25 minutes. Stir in hominy and heat through.
3. Garnish with a dollop of greek yogurt, lime wedge, cilantro and a little mexican cheese if desired.
starters, main course February 18, 2016 16:43
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