3-4 tablespoons olive oil (enough to coat pan)
1 large OR 2 medium onions, chopped
3-4 large cloves garlic, minced
2 ribs celery, diced
1 large (28 oz.) can white hominy OR two small (15 oz.) cans—do not drain
2 cups cold water
2 tablespoons ground cumin
Salt and pepper to taste
1 small onion, chopped
1 clove garlic, minced
12 ounces to 1 pound ground turkey (be sure it is "natural," "organic," or "gluten-free")
In a large (at least 4.5 quart) pot, sauté onion, garlic, and celery in olive oil for about 10 minutes, until translucent. Add hominy along with the liquid from the can, plus 2 cups water. Add cumin, salt, and pepper. Bring to a simmer and cook covered while browning ground turkey in a non-stick skillet with onion and garlic. Add cooked meat mixture to soup and simmer for at least 90 minutes total. Serve garnished liberally with fresh cilantro. Yield: 4-6 servings. Freezes well.
Today’s blustery winter weather inspired me to cook posole. It warmed and nourished me. It is truly a one-dish meal. But if also tastes great with Light Cornbread.