Serious Eats: Recipes

Turkey Chili Soup with Hominy

[Photograph: Blake Royer]

Many of us, I'm sure, have made New Years resolutions to eat healthier. One of mine is to eat less red meat, opting for leaner proteins like fish and poultry (as long as it never gets in the way of deliciousness, of course—how's that for a ready-made rationalization?). Which is partly what led me to this chili recipe from Food and Wine. Now, before anyone gets too worked up, I realize that a proper chili needs to be made with beef. This is called a "chili soup" so no one gets deeply offended.

The punch of this recipe relies on two kinds of chile powder—ancho and chipotle—and is thickened with flour rather than simmered for ages to reduce. But the most unique element is the hominy—swelled kernels of corn treated to have their husks and germ removed, the same source material grits are made with. They make this almost like a cross between chili and pozole, which is further established by the topping of cilantro and tortilla chips.

Printed from

© Serious Eats