This is my version of a posole dish we used to serve at a Mexican restaurant I worked at It is requested on a fairly regular basis here at the homestead and never disappoints
Prep Time
4 hrs 25 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Melt butter in a large skillet over medium heat. Saute turkey
onions
and garlic in the butter until turkey is no longer pink
8 to 10 minutes.
While turkey is cooking
combine chile peppers
cumin
oregano
salt
and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions.
Cook on Low until flavors combine
about 4 hours. Add cilantro just before serving.
Cook's Notes:
Substitute chicken if you are not a turkey fan.
I add some cornstarch to help thicken it like chili. Adding more mash helps as well.