Turkey Posole Recipes

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TURKEY POSOLE



Turkey Posole image

I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels as if they're eating leftovers because this soup is nothing like traditional turkey with gravy. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 jar (16 ounces) chunky salsa
1 can (15 ounces) hominy, rinsed and drained
2 teaspoons chipotle hot pepper sauce
1/2 teaspoon ground cumin
2 cups cubed cooked turkey breast
1/4 cup sour cream
1/3 cup shredded cheddar or Monterey Jack cheese
1/3 cup minced fresh cilantro
1/3 cup crushed blue tortilla chips
1/4 cup shredded red or green cabbage

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.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 1080mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

TURKEY POSOLE



Turkey Posole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil, 2 turns of the pan
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin, a palm full
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse salt and pepper
1 cup beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)
1 quart chicken stock (also stir in any leftover gravy)
1 1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1 lime, juiced
Finely chopped cilantro leaves, for garnish
Corn chips of choice, to top soup or dip

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 POSOLE



Turkey Posole image

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.

Provided by CAMILLA362

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 407 calories, Carbohydrate 44.6 g, Cholesterol 53.2 mg, Fat 10.7 g, Fiber 10.8 g, Protein 33.2 g, SaturatedFat 2.2 g, Sodium 1100.9 mg, Sugar 4.3 g

SLOW COOKER TURKEY POSOLE



Slow Cooker Turkey Posole image

This is my version of a posole dish we used to serve at a Mexican restaurant I worked at. It is requested on a fairly regular basis here at the homestead and never disappoints!

Provided by Brian Huxtable

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 13

½ cup butter
2 pounds boneless, skinless turkey breast, cut into 1/2-inch pieces
2 cups chopped onions
½ tablespoon garlic, minced
3 (4 ounce) cans diced green chiles
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ tablespoon salt
½ teaspoon cayenne pepper
2 (25 ounce) containers white hominy, drained
2 (14.5 ounce) cans black-eyed peas, drained
2 cups chicken broth
½ cup chopped cilantro

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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 30.9 g, Cholesterol 75.9 mg, Fat 9.9 g, Fiber 6.2 g, Protein 25.8 g, SaturatedFat 5.3 g, Sodium 1212.1 mg, Sugar 4.4 g

TURKEY POSOLE



Turkey Posole image

Provided by Alfia Muzio

Yield Makes 8 servings

Number Of Ingredients 12

2 dried ancho or pasilla chiles, seeds removed
2 cups hot water
1 garlic clove
2 tablespoons tomato paste
2 tablespoons olive oil
1 thinly sliced medium onion
2 tablespoons chile paste
2 15-ounce cans white hominy, rinsed
8 cups turkey stock or low-sodium chicken broth
2 cups shredded cooked turkey meat
Salt and pepper
Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving

Steps:

  • Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6-8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10-15 minutes.
  • Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.

TURKEY POZOLE SOUP



Turkey Pozole Soup image

Transform your Thanksgiving leftovers into our Mexican-style Turkey Pozole Soup. This hearty, flavorful turkey pozole is perfect for keeping you warm this autumn. Plus, Mexican oregano and green salsa give Turkey Pozole Soup a little extra kick.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 24 servings, about 1 cup each

Number Of Ingredients 15

Carcass from cooked 14-lb. turkey, cut up
2 onions, divided
1 large carrot, cut into chunks
1 large celery stalk, cut into chunks
2 bay leaves
2 cloves garlic, peeled
4-1/2 qt. water
1 chicken bouillon cube
3 cups shredded cooked turkey
2 cans (28 oz. each) hominy, drained
2 tsp. dried Mexican oregano, crushed
1 cup green salsa
8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
9 radishes, thinly sliced
1 cup shredded lettuce

Steps:

  • Place turkey carcass in 8-qt. stockpot. Chop 1 onion; set aside. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water. Bring to boil. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours. Transfer bacon to paper towels; drain, reserving drippings in skillet. Add chopped onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
  • Strain turkey broth; discard strained solids. Return broth to pot. Stir in bacon, chopped onions and all remaining ingredients except radishes and lettuce. Bring to boil; simmer on medium-low heat 15 min.
  • Serve soup topped with radishes and lettuce.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

TURKEY POSOLE



Turkey Posole image

This is a wonderful recipe for left over Turkey that does not involve left over gravy, stuffing or potatoes. It is a Mexican recipe for Posole that has hominy, white beans, Poblano and Green chilies .Garnish with tortilla chips.shredded green cabbage and a squeeze of lime

Provided by mandabears

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
2 yellow onions, diced
2 poblano chiles, peppers. seeded and cut into 1/2 inch strips
2 garlic cloves, minced
2 quarts turkey or 2 quarts chicken broth
4 cups cooked turkey, cubed
4 ounces green chili peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained and rinsed
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons ground oregano, I did not use
water
salt and pepper

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.

Nutrition Facts : Calories 361, Fat 10.7, SaturatedFat 2.1, Cholesterol 53.2, Sodium 609, Carbohydrate 37.1, Fiber 9.8, Sugar 6.5, Protein 28.9

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