Turkey Posole Recipes

TURKEY POSOLE

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in turkey; heat through. Top servings with sour cream, cheese, cilantro, tortilla chips and cabbage.

TURKEY POSOLE

Steps:

• Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip.
• *You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

SLOW COOKER TURKEY POSOLE

Steps:

• Melt butter in a large skillet over medium heat. Saute turkey, onions, and garlic in the butter until turkey is no longer pink, 8 to 10 minutes.
• While turkey is cooking, combine chile peppers, cumin, oregano, salt, and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions.
• Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.

TURKEY POSOLE

Steps:

• In a large Dutch oven heat olive oil over medium heat.
• Cook onions and Poblano chiles until soft.
• Stir in garlic and cook for 1-2 minutes.
• Add chili powder, cumin, oregano.
• Stir in turkey broth, cooked turkey, canned green chiles , beans and hominy.
• Add water if extra liquid is needed to just cover ingredients in pot.
• Season to taste with salt and pepper.
• Bring to boil and reduce heat to low and cover/.
• Simmer, stirring occasionally to blend flavors.