Chipotle Turkey Hominy Chili

All I needed was a medium can of hominy. All that was available had was a small can and #10 can of hominy, of course. The 15 oz can was literally two dollars and three cents more. So what does the money conscience person do, buy the can as big as your head and figure out what to make with the rest. Yesterday it was Hominy Hash, my new favorite meal. Today it is Turkey and Hominy Chili with Smokey Chipotle.

Modifications Made:
Recipe was reduced by half. This was another recipe with the oddest cooking instructions.

To large Dutch oven, onion/red & green bell pepper/jalapeno were sautéed till soft. Turkey was added and browned. Garlic, chili powder, one chipotle in adobo, and two cups tomato juice were added along with one HEAPING teaspoon of comino. Chili was cooked on low for 30 minutes. Add one can drained kidney beans, two cups hominy, handful of diced cilantro, cook for additional 15 minutes adding water if needed.

Scaled for Likability: Great
Between the non hot jalapeno, the chili powder, and the chipotle, there was just enough heat to offset the sweet from the bell pepper and the tomato. Dicing the peppers the same size as the hominy/beans allowed for a even ratio of veggies to meat on each spoonful. Tomato paste would have offered a thicker chili base but the tomato sauce offered plenty of tomato taste without actual tomatoes. Nice. Leaving out the pinto beans was a great modification as there would have been too much sticky texture. Besides, pinto beans and chipotle don't seem like pairing flavors, anyways.

No cheese was needed but was served over rice and had fresh tortillas on the side. Yum.

Editor's Note:
In case you don't have access to New York Times recipes, here is a link.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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