Turkey Posole 2 Recipe

  • 12 ounces turkey meat, cubed
  • 1 cup diced onion
  • 2 teaspoons canola oil
  • 1 can roasted and peeled chopped green chilis (4 ounce can)
  • 4 ounces green chili salsa (salsa verde)
  • 8 ounces defatted chicken stock (I also add extra chicken boullion granules)
  • 2 cups white hominey, rinsed and drained
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/2 cup fresh coriander
In 3 quart saucepan, cook the turkey with the onions in the oil for 5 minutes, or until brown.

Add the chilis, salsa, stock, hominey, cumin and oregano. Cook over medium heat for 15 minutes.

Add the coriander, if desired.

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