Equipment
Ingredients
Aromatics & Produce
- 30 ml olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic, minced
Protein
- 450 g ground turkey, raw, 93 percent lean
Spices & Flavorings
- 30 g chipotle peppers in adobo, finely minced
- 15 g chili powder
- 10 g ground cumin
- 5 g dried oregano
- 5 g smoked paprika
- kosher salt
Liquids & Bulk
- 355 ml dark mexican lager
- 475 ml chicken broth
- 800 g canned crushed tomatoes
- 425 g canned white hominy, drained and thoroughly rinsed
- 425 g canned pinto beans, drained and thoroughly rinsed
Garnishes
- 10 g fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 50 g radishes, thinly sliced
- 1 avocado, diced
Nutrition (per serving)
Method
Using a chef's knife and cutting board, dice the yellow onion, red bell pepper, and green bell pepper. Mince the garlic cloves and the chipotle peppers.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced yellow onion and bell peppers, stirring constantly with a wooden spoon until the vegetables begin to soften and the onion turns translucent.
Push the vegetables to the perimeter of the Dutch oven. Add the ground turkey to the center. Stir with the wooden spoon, breaking the meat apart, until completely browned. Ensure the poultry reaches a safe internal temperature of 74°C/165°F. Wash your hands and surfaces thoroughly after handling the raw meat. Stir in the minced garlic, chipotle peppers, chili powder, ground cumin, dried oregano, and smoked paprika, cooking until highly fragrant.
Pour the dark beer into the pot to deglaze, using the wooden spoon to actively scrape up any browned bits stuck to the bottom. Allow the liquid to bubble vigorously and reduce by half to concentrate the flavor and cook off the alcohol.
Open the cans of crushed tomatoes, white hominy, and pinto beans using a can opener. Add them to the pot along with the chicken broth and a starting pinch of kosher salt. Stir well to combine all ingredients and bring the mixture to a rolling boil.
Reduce the heat to low. Partially cover the Dutch oven with its lid and allow the chili to simmer gently. This slow, passive cooking phase will meld the robust spices, infuse the hominy, and slightly thicken the broth.
Remove the pot from the heat. Taste the broth carefully and adjust the seasoning with additional kosher salt if needed. Use a ladle to portion the hot pozole-chili into serving dishes. Garnish immediately with fresh cilantro, sliced radishes, diced avocado, and a squeeze of fresh lime juice.
Chef's Notes
- For the absolute best flavor foundation, select a malt-forward dark Mexican lager or a smooth amber ale. Avoid heavily hopped IPAs at all costs, as the boiling process concentrates their alpha acids and will impart a harsh, lingering bitterness to your broth.
- Hominy, or nixtamalized corn, is the critical textural backbone of traditional pozole. Rinsing canned hominy thoroughly under cold running water removes the starchy, sometimes metallic canning liquid, resulting in a significantly cleaner flavor.
- This hybrid chili is exceptional when made a day in advance. Resting the finished dish overnight in the refrigerator allows the chipotle smoke, earthy cumin, and complex aromatics to fully permeate the lean turkey meat and beans.
- If you prefer a thicker, traditional chili consistency rather than a looser stew-like pozole, mash about half a cup of the softened pinto beans against the inner wall of the pot with your wooden spoon during the final 15 minutes of simmering.
Storage
Refrigerator: 4 days — Store in an airtight container. The complex spices and smoky notes will deepen and improve overnight.
Freezer: 3 months — Cool completely and freeze in flat, airtight bags or heavy-duty containers.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until thoroughly warmed and steaming (74C/165F).
