Weeknight Turkey Leg Posole Recipe
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Ingredients
  • 3 poblano chile peppers
  • 1 pound cooked dark turkey meat, diced
  • ¼ cup all purpose flour
  • 1 tablespoon ground oregano
  • 4 tablespoons canola oil, divided
  • 6 cloves garlic, diced
  • 1 large onion, diced
  • 4 cups reduced sodium chicken stock
  • 2 tablespoons regular or ancho chile powder (or more taste)
  • 1 tablespoon smoked paprika (or more to taste)
  • 1 tablespoon cumin (or more to taste)
  • 2 cans (15 ounces each) hominy, drained
  • Salt and pepper to taste
  • A few dashes Tabasco sauce, to taste
Instructions
  1. Cut poblano chiles into strips and place skin side up on a baking sheet. Lightly brush the chiles with a little canola oil. Broil strips about 6 inches from heat for 2 or 3 minutes, watching closely so as not to burn, until chiles are browned. Remove from oven, let cool and dice.
  2. Heat 2 tablespoons of oil in a large stockpot. Mix together the flour and oregano, and then toss the turkey pieces in that mixture. Cook turkey pieces in two batches over medium high heat for 2 to 3 minutes, stirring frequently, until well browned. Remove turkey pieces from pot.
  3. Add remaining oil to pot and add onions, stirring constantly and cooking for about 2 minutes, until onion begins to be transparent. Add garlic and cook another minute.
  4. Add in all remaining ingredients. Simmer for about 20 minutes. Serve hot garnished with cilantro, avocado, cheese or sour cream, as desired. And corn chips are NOT optional!
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/weeknight-turkey-leg-posole-recipe/