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Ingredients

• 3 tablespoons olive oil
• 2 yellow onions, cubed
• 2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
• 2 cloves garlic, minced
• 2 quarts turkey broth
• 4 cups cubed cooked turkey
• 1 (4 ounce) can chopped green chile peppers
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (15 ounce) cans white hominy, drained
• 1 tablespoon chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• water
• salt and pepper to taste

Description

An Authentic Rural Mexican Dish Usually Prepared With Pork, Posole Is Traditionally Eaten At New Year's. This Version Is A Great Way To Unload Those Turkey Leftovers! Garnish With Crisp Tortilla Chips, Shredded Green Cabbage, And A Squeeze Of Lime.

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