Posole, a corny (literally) stew treasured in the American Southwest and Mexico, goes green in this fantastic recipe. It has a lot of ingredients, but is super simple to make. A jar of purchased green chile salsa adds tons of flavor as does a blend of Tex-Mex spices. What really made this meal for me was the array of toppings. Everyone can adjust the heat, spice, cheesiness, crunchiness and creaminess to their liking.
Green Chile Turkey Posole
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, thinly sliced
2 tablespoons minced garlic
32 ounces chicken broth
2 cups water
1 (16 ounce) jar fire roasted green chile salsa
1 (10 ounce) can diced tomatoes with green chiles
2 bay leaves
1 tablespoon cumin powder
1 tablespoon dried oregano
1 (2 lb) boneless skinless turkey breast
1 (15 ounce) can hominy, drained
1 teaspoon salt
1/2 teaspoon black pepper
Toppings: sliced cabbage, sliced avocado, sliced red onion, crumbled queso fresco, sliced radishes, sliced jalapeño, cilantro, lime wedges, tortilla chips
1. In a large Dutch oven, heat oil over medium-high heat. Add the onion, carrot and garlic. Cook, stirring occasionally, until tender, about 10 minutes.
2. Stir in broth, water, salsa, tomatoes, bay leaves, cumin and oregano. Add turkey and bring to a boil. Reduce heat to medium-low and simmer until turkey is cooked through, about 1 hour.
3. Remove turkey from the pot and shred into bite sized pieces using two forks.
4. Return turkey to the pot, stir in hominy, salt and pepper. Cook just until heated through, about 3 minutes. Serve pozole with toppings of choice.
Makes about 3 quarts
Recipe from Cooking With Paula Deen Magazine
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