In a large pot over medium high heat, cook together the onion, jalapeno and garlic in the olive oil for 4 to 5 minutes or until the veggie are staring to cook down. Add the ground cumin, coriander, chili powder and oregano and cook for 30 seconds.
Add the chicken stock and bring to a boil and cook for 10 minutes
Add the hominy and turkey, season with salt and pepper and cook for 10 minutes
Ladle into the serving bowl and top with some fresh cilantro, chopped avocados and a squeeze of fresh lime juice
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