Serves: 4
Total Calories: 482
1. Put 2 quarts of water and the turkey thigh in a large pot. Bring to a boil, skimming as needed. Add the chili powder, oregano, cumin, and salt. Reduce the heat, cover and simmer until the turkey is very tender, about 1 hour.
2. Meanwhile, in a large skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the garlic and tomatoes. Cook until the tomato juices are reduced, and the mixture is nearly dry, 4 to 5 minutes. Reserve off heat.
3. When the turkey is tender, remove from the liquid. When cool enough to handle, separate the meat from the bones, discarding the bone, and return the meat to the broth. Add the tomato mixture from the skillet. Cut the roasted chiles into 1-inch squares and add to the turkey pot along with the masa harina, cilantro and hominy. Bring the stew to a boil, then reduce heat and simmer 10 minutes. Adjust seasoning. Top each serving with diced avocado.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey and Hominy Stew recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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