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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!

Recipe Summary

4 hrs 10 mins
4 hrs 25 mins
15 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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.

Nutrition Facts

317 calories; protein 25.8g; carbohydrates 30.9g; fat 9.9g; cholesterol 75.9mg; sodium 1212.1mg. Full Nutrition