The Lee Bros., The Lee Brothers, Cookbook, Recipe, Hominy Stew with Turkey and Chilies, Hominy Stew with Chicken and Chilies, Hominy, Stew, Chili, Simple Fresh Southern, The Southern Cookbook, Ted Lee, Matt Lee
What
Recipes from cookbook authors, The Lee Bros. for Hominy Stew with Turkey and Chilies and a recipe for Okra.
WHY
This recipe is a day-after-Thanksgiving riff on the Hominy Stew with Chicken and Chilies from their most recent cookbook, The Lee Bros. Simple Fresh Southern.
The Lee Bros. | Recipes
November 22, 2010
Okra and Corn
Courtesy of The Lee Bros.
Okra is one of the most under-appreciated and under-used Southern staple.
Ingredients
- Okra, halved lengthwise
- Corn, cut from the cob
- Salt and black pepper
Directions
1. Add okra and corn into a skillet with a tiny bit of oil on high heat.
2. Season with salt and black pepper.
3. 10 minutes to Southern-food nirvana.
Hominy Stew with Turkey and Chilies
Courtesy of The Lee Bros.
This recipe is a riff on the Hominy Stew with Chicken and Chilies from our most recent cookbook, The Lee Bros. Simple Fresh Southern.
We simply substitute cooked turkey for the cooked chicken in the original, and we replace the chicken broth with turkey stock (we tend to have a lot leftover after Thanksgiving). What results is a close cousin of tortilla soup, and is it ever delicious! The wonderfully nutty and hearty corn flavor of hominy, the rustic lime-treated corn kernels that are a keystone ingredient in many Southern cuisines, combines beautifully with the flavor of sun-dried peppers and turkey. The aroma rising from the pot is a reward all in itself with this dish, which we prepare not only on the day after Thanksgiving, but whenever the temperature drops and we get a craving for something spicy, nourishing and warm.
Though other varieties (mulato, ancho, guajillo) will do, pasilla chilies are worth seeking out for their raisiny, earthy flavor and mild heat. Rinsing the extra starch off canned hominy is an important step: doing so washes away any tinny flavor and makes the corn pop out, fresher and brighter than before.
Serve the stew with Mexican beer, dosed with a squirt of lime, or with a ripe Argentine Chardonnay or New York State Riesling.
Yield
Serves 6
Time
50 minutes
Ingredients
- 1 tablespoon olive oil or canola
- 1 ounce dried pasilla chilies (2 to 4 large chilies), stemmed and seeded
- 1 large red onion, halved and sliced into thin half-moons (about 1 3/4 cups)
- 1 medium tomato, seeded and coarsely chopped (3/4 cup)
- One 36.5 ounce can white hominy, drained and rinsed
- 3 generous cups turkey stock or two 14.5 ounce cans chicken broth
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups shredded cooked turkey
- 1 cup dry white wine
- 1 small bunch cilantro, chopped
- 3 scallions (white and green parts), cut into thin disks
- 2 limes, quartered
Directions
1. Pour the olive oil into a 3-quart pot and set it over medium-high heat. When the oil shimmers, add the chilies and cook, flattening them occasionally with a spatula, until they begin to turn fragrant, about 30 seconds per side, and reserve.
2. Add the onion and tomato and cook, stirring every minute or so, until the onions begin to brown at the edges and the mixture smells sweet, about 5 minutes.
3. Add the hominy, turkey stock, and toasted chilies.
4. Cover, and when the brew begins to simmer, turn the heat down to low. Simmer for 10 minutes, by which time you should smell the fragrance of corn and chilies in equal measure emanating from the pot.
5. Add the salt and puree the mixture, in batches if necessary, using a blender or food processor.
6. While the puree is in the blender, add the turkey and the wine to the empty pot, and bring to a simmer over medium heat.
7. When the wine has simmered for 2 full minutes and the turkey is beginning to soften, return the puree to the pot and stir to incorporate.
8. Season with salt if necessary, return to a simmer, and you’re done.
9. Stir once before serving.
10. Garnish each bowl with a couple generous pinches of chopped cilantro, plenty of sliced scallion, and a quarter lime, squeezed into the bowl.
Note: covered, the stew will keep in the refrigerator for about 3 days.
COOKBOOK AUTHORS & TRAVEL WRITERS
Who
James Beard Foundation Award-winning cookbook authors, travel writers, and co-founders of The Lee Bros. Boiled Peanut Catalogue.
Why
These Charleston, South Carolina natives have become two of the most respected ambassadors for Southern Lowcountry cuisine.
Photograph courtesy of The Lee Bros.
Southern Cookbook
Purchase from: Amazon.com
Recipes
