Recipe: Slow Cooker Turkey-Hominy Chili
It looks like we’re finally going to get some snow this weekend — Woohoo! If you’re like me, when you hear snow, you immediately start thinking about all of the yummy things you can make to nosh on while we’re stuck inside. This turkey-hominy chili it perfect! Though I love to give all sorts of tips and tricks when using a slow cooker, this recipe is one of those “chuck-everything-into-the-cooker-and-put-on-the-lid” types. You’re going to love it!
Turkey Hominy Chili
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 4-ounce can green chilies
- 1 tablespoon chili powder
- 1-½ teaspoons dried oregano
- 1-½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1-28 ounce can crushed tomatoes
- 3 turkey thighs, bone-in, skin removed and discarded
- 2-15 oz can hominy, drained and rinsed
Add all ingredients except for the turkey thighs and hominy into a 4 or 5 quart slow cooker and stir to combine. Place the skinned turkey thighs into the mixture and submerge. Place the lid on the slow cooker and set on low for 6-7 hours or high for 3-4 hours, or until the meat pulls easily from the bone. Do not remove the lid during the cooking process, no matter how delicious it smells (each time the lid is removed during cooking, it adds 20-30 minutes to the cooking cycle).
Remove the thighs to a cutting board and remove the bones. Using two forks, shred the meat and return to the cooker, along with any accumulated juices and hominy, stirring well to combine. Allow hominy to warm through, about 15 minutes, then serve.