Ingredients Jump to Instructions ↓

  1. 1 pound(s) boneless, skinless turkey breast , cut into 1 1/4-inch chunks 1/2 cup(s) instant corn masa mix (masa harina) , for coating, substitute cornmeal 1 1/2 tablespoon(s) olive oil 1 (2 cups) large white onion , diced, substitute Spanish onion 1 1/2 tablespoon(s) garlic , chopped 1 bottle(s) (12-ounce) dark chocolate stout , substitute dark Mexican beer 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes with green chiles , undrained 1/2 cup(s) fat-free chicken broth 2 tablespoon(s) ancho chile powder 1 tablespoon(s) tomato paste 1 tablespoon(s) sugar 1 teaspoon(s) dried oregano 1 teaspoon(s) ground cumin 1 teaspoon(s) kosher salt 1 can(s) (19-ounce) black beans , drained and rinsed 1 can(s) (15-ounce) white hominy , drained and rinsed, substitute yellow hominy Diced red onion, diced tomato, sliced avocado, cilantro leaves, fat-free sour cream

Instructions Jump to Ingredients ↑

  1. Dredge turkey pieces in masa mix or cornmeal to coat. Heat 1 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat; add turkey. Cook 4 minutes, turning pieces, until well browned. Remove to a plate with slotted spoon. Add remaining 1/2 Tbsp oil to skillet with onion and garlic; sauté 5 minutes. Pour in stout and bring to a boil; boil 3 minutes. Stir in tomatoes with their liquid, broth, chile powder, tomato paste, sugar, oregano, cumin, and salt. Bring to a second boil; reduce heat and simmer, covered, 15 minutes, Return turkey to skillet, adding the beans and hominy; simmer 12 to 15 minutes, until turkey is tender. Ladle into bowls. Serve with accompaniments, if desired.


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