30 ounce .5 can cannellini beans drained and rinsed canned
4 ounce chile peppers green chopped canned
1 tablespoon chili powder
2 cloves garlic minced
2 tablespoons ground cumin
30 ounce hominy white drained canned
3 tablespoons olive oil
2 tablespoons oregano dried
2 poblano chile peppers fresh seeded cut into 1/2 inch strips
8 servings salt and pepper to taste
4 cups turkey cubed cooked
2 quarts turkey broth
8 servings water
2 onions yellow cubed
Equipment
pot
dutch oven
Directions
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.
