Turkey and hominy chili with smoky chipotle from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Emily Hope on May 03, 2021

    I've made this twice now and it's the rare dish that everyone in the family loves (well, except the kiddo who is only eating white foods...). Easy to put together, though it is supposed to simmer a while (I'm sure that I cut it short both times and it was fine). Good use for some leftover King City Pinks (and RG hominy), but I'd bet any bean would be good. I make it with one pound of ground turkey but probably keep the bean + hominy amounts close to what's called for in the full recipe, and the tomato puree somewhere in between. Most recent time served with spring onions, radishes and cilantro on top. Good with cornbread or muffins, and slaw.

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