This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

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Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

286 calories; protein 29.9g 60% DV; carbohydrates 16.8g 5% DV; fat 10.6g 16% DV; cholesterol 70.9mg 24% DV; sodium 536.7mg 22% DV. Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 4 stars
11/28/2004
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. Read More
(26)
30 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/28/2004
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. Read More
(26)
Rating: 5 stars
03/09/2006
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. Read More
(13)
Rating: 5 stars
02/16/2006
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! Read More
(12)
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Rating: 4 stars
03/03/2011
this was pretty good needed less chili powder. Read More
(7)
Rating: 5 stars
12/30/2009
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 Read More
(6)
Rating: 4 stars
11/18/2011
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! Read More
(5)
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Rating: 4 stars
04/22/2010
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 Read More
(5)
Rating: 5 stars
01/04/2007
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! Read More
(5)
Rating: 4 stars
12/20/2007
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! Read More
(4)