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Turkey Posole

Turkey Posole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
CAMILLA362

CAMILLA362

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1100 mg
  • 44%

Based on a 2,000 calorie diet

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 one or two 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.
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Reviews

mrmonkmonks
91

mrmonkmonks

12/30/2003

After having lived in Mexico for seven years, and having been taught to make pozole by my Mexican mother-in-law, I was a little hesitant to try a pozole that didn't use the traditional pork, since pozole is one of my all time favorites. BUT! This recipe is great! I tried it to use up my leftover Thanksgiving turkey and the soup is absolutely fabulous. I will make one suggestion...traditional pozole is always served with shredded cabbage (or lettuce), diced fresh onion, fresh lime juice and a nice big bottle of hot sauce, so each individual can customize his bowl. I put these items on the side and boy, did we enjoy our meal!

ERIKA
26

ERIKA

9/8/2005

This is not a good Pozole recipe. The original recipe goes for pork, chicken and even a vegetarian version with no meat/poultry at all. It does not have beans, or jalapeños or anything the recipe stands for. Maybe it is a good caserole of something, but Pozole never...

DKINDSCHI
19

DKINDSCHI

12/15/2003

Absolutely fantastic. I used the whole turkey carcass with a little meat left on it and cooked it down till it fell apart. Removed the bones and then followed the rest of the receipe. There were 5 fussy eaters at this meal and they all admitted that they were surprised and they all had 2nd's. We found this should absolutely be served with good cold micro beer. We will make this every year with the leftover turkey and will really look forward to it.

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