IN THE KIT
12 ozground turkey
6 ozjasmine rice
2 pcscorn tortillas
1 ozgarlic/onion blend
2 ozchili powder/paprika/cumin/house seasoning blend
1⁄2 pcbell pepper
4 ozsour cream
Salt & pepper
Kitchen Items Needed
Large pot with lid
1 ½ cups of water per 2 portions, 3 cups for 2
Plate lined with paper towel
Core & thinly slice bell pepper;
Drain if necessary & rinse hominy;
Zest lime & squeeze juice into a small bowl;
Remove stems & roughly chop cilantro;
Halve tortillas, then stack & cut into thin strips.
Add rice to a medium pot along with 1½ cups water & a pinch of salt, bring to a boil. Cover & cook over low until rice is tender & water is absorbed, for about 17 minutes. Cover to keep warm until ready to serve.
Heat 3 tablespoons of oil in a large skillet over medium-high. Add garlic/onion blend & cook, stirring occasionally, until lightly browned, 2–3 minutes. Add turkey, peppers, & cook, stirring occasionally, until meat is lightly browned, about 5 minutes.
Stir in chili powder mixture. Cook, stirring until fragrant, about 2 minutes. Add hominy & 3½ cups water. Bring to a boil, scraping up any bits stuck to the bottom of the pot. Simmer, partially covered, over medium heat, stirring occasionally, until thickened & flavorful, 15–20 minutes. Stir through spinach & grated carrots. Season to taste with salt & pepper.
While pozole cooks heat ¼ inch of oil in a medium skillet over medium-high. Add tortilla strips & cook, stirring, until golden and crisp, 3–4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Sprinkle with a generous pinch of salt.
In the small bowl with lime juice, add lime zest, a pinch of salt & pepper, sour cream & whisk together. Add a splash of water if you would like the sauce to be thinner.
Fluff rice with a fork, then spoon into bowls. Top rice with pozole, tortilla strips, a drizzle of lime crema & cilantro. Enjoy!