Name: Turkey Pozole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Yellow onions, cubed - 2 medium; Fresh poblano chile peppers, seeded and cut into 1/2 inch strips - 2 medium; Garlic, minced - 2 cloves; Chili powder - 1 tablespoon; Ground cumin - 2 tablespoons; Dried oregano - 2 tablespoons; Turkey broth - 2 quarts; Cubed cooked turkey - 4 cups; Cannellini beans, drained and rinsed - 2 (15 ounce) cans; White hominy, drained - 2 (15 ounce) cans; Chopped green chile peppers - 1 (4 ounce) can; Water, or as needed (Optional) - 1 cup; Salt and pepper to taste - 1 cup

Ingredients for - Turkey Pozole

1. Olive oil 3 tablespoons

2. Yellow onions, cubed 2 medium

3. Fresh poblano chile peppers, seeded and cut into 1/2 inch strips 2 medium

4. Garlic, minced 2 cloves

5. Chili powder 1 tablespoon

6. Ground cumin 2 tablespoons

7. Dried oregano 2 tablespoons

8. Turkey broth 2 quarts

9. Cubed cooked turkey 4 cups

10. Cannellini beans, drained and rinsed 2 (15 ounce) cans

11. White hominy, drained 2 (15 ounce) cans

12. Chopped green chile peppers 1 (4 ounce) can

13. Water, or as needed (Optional) 1 cup

14. Salt and pepper to taste 1 cup

How to cook deliciously - Turkey Pozole

1 . Stage

Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.

2 . Stage

Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.