Slow Cooker Turkey Posole recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1212.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.

Recipe Yield

12 servings

Recipe Note

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!

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