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Stacy Chapman | Bluebonnet EC

2 tablespoons olive oil
1 yellow onion, chopped
1 1/2 pounds mushrooms (button or cremini), chopped
4 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon dried Mexican oregano
1 teaspoon fennel seeds
1/2 teaspoon salt, plus more to taste
2 pounds ground turkey
Black pepper to taste
1 1/2 pounds tomatillos
1 bunch cilantro, chopped
1 can white hominy (15 ounces), drained
1 cup chicken broth

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté 11 minutes or until very soft. Add the mushrooms, garlic, cumin, oregano, fennel and salt, and cook, stirring, for an additional 5 minutes.

2. Remove mixture from heat, transfer the vegetables to a bowl and set aside. Add ground turkey to the same pot, season lightly with additional salt and pepper, and brown over medium-high heat.

3. Peel the husks off tomatillos and rinse them well, then place in a medium pot and just cover with water. Bring to a boil over medium-high heat, 5–7 minutes until soft. Drain the tomatillos, reserving half the cooking liquid. Purée the tomatillos, reserved cooking liquid and cilantro in a blender to create a green sauce.

4. Combine the vegetable mixture and green sauce with the turkey and bring the mixture to a boil. Add the hominy and chicken broth. Reduce heat and simmer 30 minutes. Season to taste with additional salt and pepper.