The Frito-Lay® Flavor Kitchen™ Aroma Therapy: Posole, Mango Jicama Salsa & Avocado Hummus

Visit the Frito-Lay® Flavor Kitchen™ with Chef Stephen Kalil and Laura McIntosh.

For the complete recipes, please visit:
http://www.fritolay.com/recipes/recipe/turkey-posole
http://www.fritolay.com/recipes/recipe/mango-jicama-lime
http://www.fritolay.com/recipes/recipe/avocado-hummus

Ingredients:
1 pound ground lean turkey
1 onion, diced
4 cups chicken broth
1 -- 15 oz can white hominy, drained
1 cup green salsa
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
1 tablespoon cornmeal
1/3 cup chopped fresh cilantro
9 ¾ oz bags of TOSTITOS® ARTISAN RECIPES® Fire-Roasted Chipotle Tortilla Chips

Instructions:
- Heat a non-stick dutch oven over medium high heat.
- Add the turkey and onion, cook, stirring frequently to break up the turkey, until browned, about 5 minutes.
- Add the broth, hominy, Salsa, garlic, cumin and oregano. - Bring to a boil.
- Reduce the heat and simmer, covered until the flavors are blended, about 15 minutes.
- Stirring constantly, gradually add the cornmeal to the soup.
- Cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove the dutch oven from the heat and stir in the cilantro.
- Serve over mixture of TOSTITOS® ARTISAN RECIPES® Roasted Garlic and Black Bean Tortilla Chips and Fire-Roasted Chipotle Tortilla Chips.

Category:

Howto & Style

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