Considered by many to not actually be chili, and, yes, I know that my friends in Texas are, as always, going to protest that I would dare to refer to this recipe as “chili.” However, it is still an incredibly bold mix of flavors. The fire-roasted peppers bring earthy flavors, and the cilantro and lime brighten things up. Whether you call it chili, bean soup or stew, I promise that it is very tasty and definitely a great way to utilize all parts of your wild turkey.
Prep Time: 1 hour
Cooking Time: 1 hours
Total Time: 1.5 hours
- 1 1/2 pounds wild turkey (thighs are especially good)
- 2 medium poblano peppers
- 2 jalapeno peppers
- 1 small bell pepper (I find colored bell peppers a bit sweeter, and they also add great color to the dish.)
- 1 tablespoon oil (I love avocado oil in this recipe. Olive oil also works well)
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoon ground cumin
- 2 bay leaves
- 3/4 teaspoon Mexican oregano
- Salt & black pepper to taste
- 3 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 cans white beans: navy, northern, cannellini or mix of them (drained and rinsed)
- 1 large can of hominy (drained & rinsed)
- 6 cups broth (I used homemade broth from the same turkey. Chicken broth also works)
- Cotija cheese
- Lime wedges
- Additional cilantro for garnish
- Rub all peppers lightly with oil and roast over a fire or place under the broiler. You want the skin to begin to char and blister.
- Remove peppers and let cool.
- Chop (or crossly grind) the wild turkey, being careful to remove any tendons, silver skin and the like.
- Split the peppers, remove the seeds and then coarsely chop. (you can also remove the white ribs inside, if you prefer a less spicy dish.
- Place a Dutch oven or large pot on medium heat.
- Add oil, allow to heat up and then add onions and peppers. Stir until onions are translucent.
- Add garlic, stirring often.
- Remove the veggies from the pot and set to the side.
- Add a bit more oil if needed, then add the meat.
- Season with salt & pepper to taste, then cook until the meat just barely begins to brown.
- Add all spices, stirring often to mix, and allow them to cook for a few moments, incorporating the flavors.(This will also bring out much more depth of flavor than just adding spices to the broth).
- Add the vegetables back in, as well as the beans.
- Add the broth and fresh cilantro, stir well.
- Cook on a low, simmering for 30 minutes, stirring occasionally.
- Add the hominy, cook an additional 10 minutes.
- Serve topped with crumbled cotija cheese, lime wedges, and fresh cilantro.