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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 cups)
In a 4-quart Dutch oven cook turkey, bell pepper, onion and poblano chile in hot oil until meat is no longer pink and vegetables are tender. Drain. Stir in cocoa powder, oregano, salt, cumin, ancho chile pepper and cinnamon. Cook and stir for 1 minute. Stir in undrained tomatoes, hominy, water and tomato sauce.
Bring to a boil; reduce heat. Simmer, covered, for 20 minutes to blend flavors, stirring occasionally. Garnish with green onions and radishes. Serve with lime wedges.