Hominy Stew

[nverland]

Hominy Stew
Potawatomi Nation

Ingredients

2 tablespoons oil or fat of choice
1 pound ground turkey
1 15-ounce can white hominy (drained)
1 10-ounce can tomato sauce
1 14.5-ounce can diced tomatoes (not drained)
1 cup chicken stock or broth (low sodium)
1 cup diced yellow onions
1 tablespoon minced garlic
½ tablespoon Mexican oregano
1 tablespoon dark chili powder
1 teaspoon ground cumin
Salt to taste
¼ teaspoon (cayenne, if heat is desired)

Instructions

In a medium-sized stock pot, brown the onions for five minutes in oil or fat on medium heat. Add the garlic and cook for one minute until aromatic.
Add the ground turkey and brown the meat until it’s fully cooked, then break up with a spoon or spatula.
Add both cans of tomatoes (diced and sauce), the chicken stock, and all the dry spices, then bring to a heavy simmer.
Cook for 20–30 minutes, uncovered, on medium-low heat until it reaches desired consistency.
Add salt and cayenne (if desired) to taste.