Equipment
Ingredients
Base & Aromatics
- 30 ml olive oil
- 500 g ground turkey, raw
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, seeded and diced
- 4 garlic cloves, minced
Spices & Flavor
- 2 chipotle peppers in adobo, minced
- 15 g chili powder
- 10 g ground cumin
- 5 g dried mexican oregano
- 5 g smoked paprika
- 8 g salt
Liquids & Bulk
- 355 ml lager or amber ale
- 500 ml chicken stock
- 400 g crushed tomatoes
- 800 g white hominy, canned
- 400 g pinto beans, canned
Finish
- 30 ml fresh lime juice
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Method
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and season with a pinch of salt. Cook, breaking it up with a spoon, until browned and cooked through (internal temp 74°C/165°F).
Reduce heat to medium. Add the diced onion, red bell pepper, and poblano pepper. Sauté until the vegetables soften and onions become translucent.
Add the minced garlic, chipotle peppers (with sauce), chili powder, cumin, oregano, and smoked paprika. Stir constantly for 1 minute until fragrant to bloom the spices.
Pour in the beer to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) stuck to the bottom. Simmer briskly until the liquid reduces by half to concentrate the flavor and remove excess alcohol harshness.
Stir in the crushed tomatoes, chicken stock, drained hominy, and drained pinto beans. Bring the mixture to a boil.
Reduce heat to low, cover partially, and simmer gently to allow flavors to meld. Stir occasionally to prevent sticking.
Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt if necessary before serving.
Chef's Notes
- Washing the hominy thoroughly is crucial; the canning liquid can have a metallic, soapy taste that clashes with the beer.
- For a more authentic pozole texture, you can purée half the can of hominy before adding it, which naturally thickens the broth without flour.
- This dish tastes better the next day. The hominy continues to absorb the chili broth, acting like a flavor sponge.
- If you prefer a richer mouthfeel, use turkey thigh meat rather than breast meat, as the extra fat content prevents dryness during the simmer.
Storage
Refrigerator: 5 days — Flavors improve significantly after 24 hours.
Freezer: 3 months — Cool completely before freezing to prevent ice crystals.
Reheating: Simmer gently on the stovetop until heated through; add a splash of water if too thick.
