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

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

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

Directions

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.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2018
We had company over and everyone gobbled it down there was none left! This had great flavor especially on a cold day. We served with tortilla chips and biscuits. I used only about half of the onions and 2tsp cayenne instead of 3 and doubled the garlic. DELICIOUS Read More