Turkey Pozole Soup with green chilies

Prep and cook time: 2 hours
Yields: 3-4 quarts

Ingredients:
2 pounds turkey meat (or pork) cut into 1 inch cubes
1/4 cup olive oil
2 large onions, peeled and chopped
2 red peppers, seeded and chopped
1 small jalapeno pepper, seeded and chopped
2 tablespoons ground cumin
2 tablespoons ancho chili powder
2 tablespoons peeled, chopped garlic
1 15oz can chopped green chilies
1 cup crushed tomatoes
2 quarts chicken broth
1 28oz can golden or white hominy
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
sour cream
sea salt and freshly ground pepper

Serving:
Pour the oil into a large, heavy-bottomed pot and heat ofver medioum heat.
Season the turkey with the salt and pepper. Add to the pot and sute until well-browned. Using a slotted spoon transfre the turkey to a bowl and set aside.
Add the onions, red pepper and jalapeno to the pot and brown until golden, which takes aproximately 7 minutes.
When the onion begins to carmelize, return to the turkey to the pot, sprinkle with the cumin and chili powder, stir in the garlic, green chilies and tomatoes.
Add the chicken broth plus 2 cups of water, stir and ring it to a boil over high heat. Lower the heat and let the chili simmer, partially covered, for one hour.
Add the hominy. Continue to cook until turkey is tender, which takes approximately 15 minutes. Taste and adjust seasoning.
Serve with cilantro, scallions, and sour cream as topping.