1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and poblano peppers and cook stirring occasionally, until the vegetables are softened, about 8min. Add the garlic, cumin, coriander, and 1/4ts of cayenne and cook, stirring, until fragrant, about 30sec.
2. Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2min. Add the white beans, broth, and oregano. Cook, partially covered and stirring occasionally, for 25min.
3. Add the hominy, 3/4tsp of salt, and more cayenne pepper to taste and continue cooking, partially covered, for 10min longer. Ladle into individual bowls and top each serving with 1Tbs of sour cream and 1 1/2 tsp of cilantro. Garnish with a lime wedge.
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|Serving Size: 1 Serving (1722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 548 (51%)|
|Amt Per Serving||% DV|
|Total Fat 60.9g||81 %|
|Saturated Fat 16.3g||82 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 377.9mg||116 %|
|Sodium 2763mg||95 %|
|Potassium 2569.6mg||68 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 24g|
|Protein 99.8g||143 %|
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Calories per serving: 1071
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