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medium onion, diced
stalks celery, diced
poblano or jalapeño peppers, seeded and diced
GOYA® Minced Garlic
GOYA® Ground Cumin
Sazón GOYA® without Annatto
2 cans (15.5 oz.)
GOYA® Cannellini, drained and rinsed
1 can (15 oz.)
GOYA® White Hominy, drained and rinsed
For Garnish (optional)
sour cream, divided
lime, cut into wedges
Heat the oil in large pot or Dutch oven over medium heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and Sazón and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 5 minutes. Add the water, white beans, and bouillon. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and Adobo to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of sour cream and cilantro with a lime wedge on the side.
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