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!
Preparation Time
15 mins
Cooking Time
4 hr
Total Time
4 hr 15 mins
Calories
317 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.
Ingredients
½ cup butter
2 cups chicken broth
2 cups chopped onions
1 ½ teaspoons dried oregano
½ teaspoon cayenne pepper
¼ tablespoon salt
2 ½ teaspoons ground cumin
½ cup chopped cilantro
2 pounds boneless, skinless turkey breast, cut into 1/2-inch pieces
