Ingredients

1 T Olive oil

1 Medium onion, diced

2 Stalks celery, diced

3 Medium poblano peppers, seeded and white ribs removed, finely diced

1 clove garlic, minced

1 t Ground cumin

1/2 t Ground coriander

1/4 t Cayenne pepper, more to taste

1 lb ground turkey

2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed

4 C low-sodium chicken stock

3/4 t dried oregano

1 (15.5-ounce) can hominy, drained and rinsed

Kosher salt

1/4 C nonfat plain Greek-style yogurt

2 T chopped fresh cilantro leaves

Lime wedges 

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Instructions

1. Heat the oil in large pot or Dutch oven over medium high heat.

2. Add the onion, garlic, celery, poblanos, and cook, stirring occasionally, until soft, about 5 minutes. Season with salt and pepper.

3. Add the cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

4. Add the ground turkey to the pot, break up, and stir until browned, about 5 minutes.

5. Add the white beans, stock, and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

6. Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.

7. Ladle into individual bowls and top each serving with 1 T Greek yogurt and 1 1/2 t cilantro. Garnish with a lime wedge. 

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