1 large yellow onion, diced
1 oz minced Anaheim chili
1 oz minced jalapeno chilies
3 oz cooking oil
2 T sea salt
3 t garlic paste (~6 cloves)
1/2 t ground peppercorns
1 1/2 T oregano
2 T toasted cumin, ground
2 T coriander, ground
1 T paprika, ground
2 t thyme
2 lbs leftover dark meat turkey
28 oz diced tomatoes
2 c chicken stock
1 can hominy, drained
1 can black beans, drained
2 c frozen mixed vegetables (w/ corn)
1/2 t potassium salt (salt substitute)
2 cups tortilla chips, partly broken
2 c mexican-blend cheese (shredded)
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Coat pot with 2T cooking oil and start tomatoes cooking in pot on high.
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Saute onion and chilies in saute pan in 2T of cooking oil with 1 t salt until golden.
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Add garlic paste, pepper, oregano, 1T cumin, and paprika. Cook for three minutes and add mixture to tomatoes.
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Place turkey in saute pan and cook over high heat with 2 t salt, thyme, remaining cumin, and 2T cooking oil. Break up pieces and pan-fry on medium-high heat until browned and stringy.
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When tomato mixture begins to stick to bottom of pan, add chicken stock, vegetables, hominy, black beans, and salt substitute. Bring to a boil. Mix in turkey. Check for salt.
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Stir in tortilla chips until thoroughly mixed. Stir in cheese until evenly distributed.
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Add water to desired thickness.