Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Ladies' Home Journal
Servings: 15 cups
5 tablespoons olive or vegetable oil, divided
1 pound ground pork
1 pound ground chicken
1 pound ground turkey
1 teaspoon salt
1 ½ cups chopped onions
2 tablespoons minced garlic
3 14 ½ ounce cans chicken broth
2 15 or 16 ounce cans Great Northern beans, rinsed and drained
1 16 ounce can hominy, rinsed and drained
2 4 ½ ounce cans chopped green chilies
¾ cup seeded, chopped poblano chile
2 tablespoons chopped jalapeño chile
¼ cup ground cumin
3 tablespoons fresh lime juice
½ teaspoon ground white pepper
½ cup chopped fresh cilantro
Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, chicken, turkey and salt. Cook, breaking up meat with spoon, until cooked through, 10 minutes.
Meanwhile, heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute. Add cooked meat, broth, beans, hominy, chiles, cumin, lime juice and pepper. Bring to boil; reduce heat and simmer 40 minutes. Stir in cilantro.