Turkey Posole Recipes
TURKEY POSOLE
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
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.
SLOW COOKER TURKEY POSOLE
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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
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
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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3.7/5 (110)Author Bon AppétitServings 8Estimated Reading Time 2 mins
- Remove seeds from 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. Drain, reserving ½ cup soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.
- Heat oil in a large pot over medium heat. Cook onion, stirring occasionally, until translucent, 6–8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, turkey stock, and turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
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Author Ellen BennettTotal Time 3 hrs 30 mins
- In a large pot, cover the turkey, onion and garlic with the stock and 3 quarts of water; bring to a boil over high heat. Add a generous pinch of salt and simmer over moderately low heat until the turkey is very tender, about 2 hours and 30 minutes.
- Meanwhile, in a large cast-iron skillet, toast the pepitas in the olive oil over moderately high heat until golden, about 3 minutes. Transfer to a small bowl. Add the tomatillos and chiles to the skillet cut side down and cook over high heat until charred on the bottom, about 5 minutes. Transfer to the bowl with the pepitas.
- Using tongs, transfer the turkey to a plate; let cool. Discard the skin and bones, then shred the meat. Using a slotted spoon, transfer the onion and garlic to a blender. Add the charred tomatillos, chiles and pepitas along with the 1 cup of cilantro, the epazote (if using), oregano, cumin, crushed red pepper and 2 cups of the turkey broth and puree until the salsa verde is smooth.
- Stir the salsa verde into the broth in the pot and season generously with salt. Stir in the turkey and hominy and cook over moderate heat until hot, 5 minutes. Serve the posole with avocado, radishes, crema, lime wedges, oregano and cilantro.
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