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Categories:
flour kosher salt fresh coarse ground black pepper turkey thighs extra-virgin olive oil mild salsa chicken broth white posole lime fresh cilantro
Viewed: 95 - Published at: 5 years agoIngredients
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh coarse ground black pepper
- 3 lbs turkey thighs, skin removed
- 2 tablespoons extra-virgin olive oil
- 3/4 cup mild salsa
- 1 cup chicken broth
- 16 ounces white posole, drained and rinsed (Mexican hominy)
- 1 juice and finely grated large lime, zest of
- 2 tablespoons chopped fresh cilantro
Method
- Mix the flour, salt and pepper in a medium mixing bowl. Add the turkey thighs and turn to coat with seasoned flour; pat off the excess flour and reserve the seasoned flour mixture.
- Heat the oil in a large heavy skillet over medium-high heat. Brown the turkey on both sides, about 4 minutes per side, and place in a 5- to 6-quart slow cooker.
- Add the reserved seasoned flour to the oil left in the skillet and cook for 30 seconds, stirring constantly. Add the salsa and broth to the skillet and bring to a boil, stirring until slightly thickened. Stir in the posole and lime zest (but not the juice). Pour over the turkey.
- Cover the cooker and cook for 3 to 4 hours on high or 5 to 8 hours on low, until the turkey is cooked through and tender, almost but not quite falling off the bone. Stir in the lime juice and serve, with the cilantro sprinkled on top of each bowl.
