30-45 mins. Makes 8-12 servings
1 Jar of Los Roast green chile
1 small yellow onion
3-6 cloves of garlic
1lb ground turkey
1 large can of hominy (Can be found in the Hispanic food section of most grocery stores)
Salt and pepper
1/8th cup vegetable or canola oil
1 quart chicken stock or water
(Optional) oregano, bay leaves, rosemary.
Prep (10 mins):
Finely chop the onion and garlic and set aside.
Strain and lightly rinse the contents of the can of hominy.
Lightly press crushed oregano, black pepper, and rosemary leaves into ground turkey
Cooking (20 mins):
In a large soup pot sauté the onions and garlic in oil over medium or low heat, stirring constantly.
At the first signs of browning, add the ground turkey. Toss the turkey in the mixture, allowing it to thoroughly cook and break apart.
Once the turkey is cooked add the green chile and stir in. Quickly add the hominy and pour in the broth or water, add enough fluid to sit above the stew. Be mindful of spitting oil throughout these steps!
Increase the heat and stir the stew. Add salt to taste and a few bay leaves if you like. Boil down the Posole until the fluid sits just above the stew. Minimal broth is ideal.
Serve in a bowl with grated cheese atop and a tortilla on the side.
Posole tastes even better over time! Put it in a crock pot on low heat throughout the week, adding water when needed, or refrigerate and reheat.