Turkey Pozole

Name: Turkey Pozole
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 2 poblano peppers, seeded and cut into 1/2 inch strips (or use Anaheim green peppers); 4 garlic cloves, minced; 8 cups turkey broth (or use Chicken Broth); 4 cups cooked turkey, shredded; 2 (15 ounce) cans white hominy, drained; 1 cup baby carrots; 1 (4 ounce) can green peppers, chopped; 4 tablespoons chili powder; 1 teaspoon ground cumin; 2 tablespoons dried oregano; water, if needed (or add more broth); salt and pepper

14 ingredients

10 steps

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 poblano peppers, seeded and cut into 1/2 inch strips (or use Anaheim green peppers)
4 garlic cloves, minced
8 cups turkey broth (or use Chicken Broth)
4 cups cooked turkey, shredded
2 (15 ounce) cans white hominy, drained
1 cup baby carrots
1 (4 ounce) can green peppers, chopped
4 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons dried oregano
water, if needed (or add more broth)
salt and pepper

Directions

1

In a large Dutch oven (or pot), heat oil over medium heat.
2

Cook onions and poblano peppers in oil until soft.
3

Stir in garlic, and cook for one or two more minutes.
4

Stir in turkey broth, cooked turkey, baby carrots, canned green chile peppers and hominy.
5

Add water if more liquid is needed to just cover everything in the pot.
6

Season with chili powder, cumin, oregano and salt and pepper to taste.
7

Bring to a boil, then reduce heat to low.
8

Simmer, stirring occasionally, for about an hour or less, until everything is well seasoned and carrots cooked.
9

Serve warm with shredded cabbage, crisp tortilla chips and some lemon juice, if you like.
10

Nutrition Per serving: Calories 412 Protein 33.8g Total Fat 10.5g Sodium 1158mg Cholesterol 53mg Carbohydrates 45.2g, Fiber 10g.