Rating: 4.5 stars
88 Ratings
  • 5 star values: 66
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Recipe Summary

cook:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.

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  • Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Nutrition Facts

407 calories; protein 33.2g; carbohydrates 44.6g; fat 10.7g; cholesterol 53.2mg; sodium 1100.9mg. Full Nutrition
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