Turkey Posole

Servings: 8
Prep Time: 15 minutes
Cook Time: 60 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page

Copyright 2005 Allrecipes.com; by Camilla

Add to Shopping List

Summary

An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

INGREDIENTS

4 cups Foster Farms Fresh Turkey Breast Cutlets, cooked and cubed

3 tablespoons olive oil

2  yellow onions, cubed

2  fresh poblano chile peppers, seeded and cut into 1/2-inch strips

2 cloves garlic, minced

2 quarts turkey broth

1 (4 ounce) can chopped green chile peppers

2 (15 ounce) cans cannellini beans, drained and rinsed

2 (15 ounce) cans white hominy, drained

1 tablespoon chili powder

2 tablespoons ground cumin

2 tablespoons dried oregano

  water

  salt and pepper to taste

USER NOTES & RATINGS

No user comments yet. Be the first to comment and rate this
Rate and add Comments

DIRECTIONS

1. In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for 1 or 2 minutes. Season with chile powder, cumin, and oregano.

2. Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

NUTRITIONAL INFO

Calories   412 cal
Total Fat   10.5 g
Cholesterol   53 mg
Sodium   1158 mg
Carbohydrates   45.2 g
Fiber   10 g
Protein   33.8 g

THIS RECIPE USES:

Foster Farms Fresh Turkey Breast Cutlets

SEARCH AGAIN

Quick Cook
30 minutes or less

MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew