Description
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
- 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
- 4 cups cubed cooked turkey
- 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
Instructions
- 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 one or two minutes. Season with chile powder
- cumin
- and oregano.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8