Serves 8-10

1 – 13 ounce package of smoked turkey sausage, sliced

¼ C olive oil

 

 2 small yellow onions, diced

3 poblano peppers, diced

8 cloves of garlic, minced

  

 2 T tomato paste

¼ C flour

  

 1 – 28 ounce can of diced tomatoes and juice

1 large can of kidney beans, rinsed

1 large can of white hominy, rinsed

 

 2 T chili powder

1 T dried oregano

1 ½ T cumin

1 T chipotle puree

5 bay leaves

Juice from 2-3 limes

8 C chicken stock (or vegetable)

½ bunch cilantro, finely chopped

 

In a preheated soup pot, add olive oil and smoked turkey. You will need to cook turkey in two batches. Don’t crowd the pot. Too much moisture will be created which will hinder browning. Brown turkey pieces well and remove to a paper towel lined plate. Pour off oil and add additional olive oil for sautéing of onions, poblanos and garlic. Sauté until onions are translucent and garlic is fragrant. Add tomato paste and continue to sauté until paste develops a deeper almost brown color. Careful to monitor the heat. Slow is better here. Take the time to develop this very important flavor component. Add flour and mix in well. Stir to remove all lumps. Thoroughly coat the flour in the oil/onion mix.

Add tomatoes/juice, kidney beans and hominy. Stir to combine. Add chili powder, oregano, cumin, chipotle, bay leaves, lime juice, stock and cilantro. Bring to a boil, reduce heat and add reserved turkey pieces. Simmer for about 30 minutes. Again, this soup will really shine after a day of vacation in your chiller. Plan ahead. Serve with slivers of radish, green onions, and a dollop of crème fraiche. I like to serve this over cous cous. The addition of that really makes this a hearty bowl of goodness.