We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer. Fourth, we increased the amount of water from 3 cups to 3 ½ cups. Finally, we added 1 Tbsp of apple cider vinegar and a dash of sugar at the end for brightness and balance. (Aug. 2017)
Cooking Adventures 