Slow Cooker Smoked Turkey Posole Food

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POZOLE IN A SLOW COOKER



Pozole in a Slow Cooker image

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Provided by Isabel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Steps:

  • Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
  • Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
  • Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
  • Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g

SLOW COOKER TURKEY POSOLE



Slow Cooker Turkey Posole image

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!

Provided by Brian Huxtable

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 13

½ cup butter
2 pounds boneless, skinless turkey breast, cut into 1/2-inch pieces
2 cups chopped onions
½ tablespoon garlic, minced
3 (4 ounce) cans diced green chiles
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ tablespoon salt
½ teaspoon cayenne pepper
2 (25 ounce) containers white hominy, drained
2 (14.5 ounce) cans black-eyed peas, drained
2 cups chicken broth
½ cup chopped cilantro

Steps:

  • 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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 30.9 g, Cholesterol 75.9 mg, Fat 9.9 g, Fiber 6.2 g, Protein 25.8 g, SaturatedFat 5.3 g, Sodium 1212.1 mg, Sugar 4.4 g

SMOKY PORK POSOLE



Smoky Pork Posole image

A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. Dried guajillo chiles give this dish a bright red color and mild heat that works wonders with smoked pork. For a refreshing crunch, garnish with diced onions, sliced radishes and cilantro.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 dried guajillo chile peppers, stemmed and seeded
4 cups low-sodium chicken broth
2 tablespoons vegetable oil
2 10-ounce bone-in smoked pork chops, diced (bones reserved)
1 white onion, diced, plus more for topping
5 cloves garlic, chopped
1 bay leaf
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
2 15-ounce cans white hominy, drained and rinsed
Kosher salt and freshly ground pepper
Sliced radishes and fresh cilantro, for topping
Lime wedges, for serving

Steps:

  • Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
  • Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
  • Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1368 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

TURKEY POSOLE



Turkey Posole image

I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels as if they're eating leftovers because this soup is nothing like traditional turkey with gravy. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 jar (16 ounces) chunky salsa
1 can (15 ounces) hominy, rinsed and drained
2 teaspoons chipotle hot pepper sauce
1/2 teaspoon ground cumin
2 cups cubed cooked turkey breast
1/4 cup sour cream
1/3 cup shredded cheddar or Monterey Jack cheese
1/3 cup minced fresh cilantro
1/3 cup crushed blue tortilla chips
1/4 cup shredded red or green cabbage

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in turkey; heat through. Top servings with sour cream, cheese, cilantro, tortilla chips and cabbage.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 1080mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

CHICKEN POSOLE (SLOW COOKER)



Chicken Posole (Slow Cooker) image

From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights.

Provided by pamela t.

Categories     Inexpensive

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 (15 ounce) can white hominy
1 (14 1/2 ounce) can Rotel Tomatoes
1 (10 ounce) can green enchilada sauce
2 carrots
1 onion
3 garlic cloves
2 teaspoons cumin
5 chicken thighs
1/4 cup cilantro
3 limes
10 radishes
1/2 cup sour cream
1/2 tablespoon red pepper flakes

Steps:

  • Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
  • Mince garlic, add to cooker, add cumin.
  • Remove skin from chicken thighs.
  • add to slow cooker.
  • Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
  • Remove chicken; pull meat off bones and chop into smaller pieces if needed.
  • Stir back into the slow cooker.
  • Add chopped cilantro.
  • Ladle into soup bowl.
  • Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.

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