turkey pozole
- Number of Servings: 15
Ingredients
turkey breast breast 30 OZred plum tomato 2no salt seasoning 1TSPmaggi and tomato bouillon 3 CUBES hominy 3 CANSoregano 1 TSPdried red hot peppers 20 MEW MEXICO AND 20 CHINESE PEPPERSonions 0NE LARGE
IN A POT FILLED WITH AROUND 7 OR 8 CUPS OF WATER BOIL THE TURKEY BREAST TILL ITS DONE MAYBE 10 MINS OR SO REMOVE FROM POT AND LET IT COOL OFF. IN THE SAME POT ADD THE TOMATOS,ONIONS CUT IN HALF,NO SEASONING SALT, REMOVE THE VEINS AND SEEDS FROM THE MEW MEXICO PEPPERS AND ADD TO POT. I DONT REMOVE THE SEEDS FROM THE CHINESE PEPPERS THATS WHERE ALL THE SPICE COMES FROM. SO BOIL TILL THERE SOFT . NOW ADD THE CHILE MIXTURE TO THE BLENDER INCLUDING THE OREGANO AND TOMATO BOUILLON, AND SOME OF THE WATER THAT WAS USED TO BOIL THEM AND BLEND TILL ITS A SAUCE.NOW ADD THE HOMINY WITH WATER TO THE POT WHERE THE CHILE WAS. SHRED THE TURKEY AND ADD TO THE POT.NOW ADD THE CHILE SAUCE TO THE POT ADD A LITTLE WATER TO THE BLENDER AND SHAKE IT SO ALL THE SAUCE GETS IN THE POT AND COOK FOR ABOUT 45 MIN IN LOW. SERVE WITH SHREDDED CABBAGE ON TOP AND SOME LIME JUICE GREAT WITH TOSTADAS .I DIDNT ADD SALT BECAUSE THE TOMATO BOUILLON AS ALOT, BUT YOU CAN ADD TO YOUR DESIRE.
Number of Servings: 15
Recipe submitted by SparkPeople user CISSY1561.
Number of Servings: 15
Recipe submitted by SparkPeople user CISSY1561.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 5.9 g
- Cholesterol: 24.4 mg
- Sodium: 1,261.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.2 g
- Protein: 11.3 g
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