Turkey Thigh and Hominy Chili

Turkey Thigh and Hominy Chili

Photograph by James Carrier

SERVES 6 to 8
TIME 6 3/4 to 7 3/4 hours on low, 4 3/4 to 5 3/4 hours on high

Ingredients
1 medium onion, chopped
1 large red bell pepper, stemmed, seeded, and chopped
6 garlic cloves, minced or pressed
1 fresh jalapeño chile, stemmed, seeded, and minced
1 tbsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
2 or 3 turkey thighs (about 3 lbs. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Salt and freshly ground black pepper
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions

Directions 1. In a 4 1/2-qt. or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.

2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.

3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.

4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes. Season to taste with salt and pepper.

5. Spoon turkey chili into wide bowls. Top with cheese, olives, and green onions.

PER SERVING 209 cal., 21% (43 cal.) from fat; 22 g protein; 4.8 g fat (1.4 g sat.); 19 g carbo (3 g fiber); 359 mg sodium; 73 mg chol.

Serve with Peterson Zero Manipulation Red Blend 2007 (Mendocino)