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Slow Cooker Turkey Posole

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Recipe Summary 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!

Ingredients | Ufo Cooker Instructions

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

Directions

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.

Substitute chicken if you are not a turkey fan.

I add some cornstarch to help thicken it like chili. Adding more mash helps as well.

Info | Ufo Cooker Instructions

prep: 15 mins cook: 4 hrs 10 mins total: 4 hrs 25 mins Servings: 12 Yield: 12 servings

TAG : Slow Cooker Turkey Posole

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