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Nutrition Facts
Serving Size 240 g
(Approx. 6 Servings)
Amount Per Serving
Calories 505 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1720 mg 72%
Total Carbohydrate 46 g 15%
Dietary Fiber 18 g 72%
Sugars 9 g
Protein 40 g
Vitamin A 10% Iron 30%
Vitamin C 70% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Slow-Cooked Turkey Posole with Avocado & Lime
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 h 15 m
6  People


Recipe makes 6 Servings

28 Oz whole tomatillos, drained
4 1/2 Oz green chilies, chopped
2 Tsp ground cumin
1/2 Tsp kosher salt
1/4 Tsp ground black pepper
14 1/2 Oz low sodium chicken broth
1 medium yellow or white onion, chopped
4 cloves of garlic, minced
1 package of Honeysuckle White Split Turkey Breast
29 Oz white hominy, drained and rinsed
1 avocado, diced
1/2 cup(s) fresh cilantro, chopped
2 cup(s) green cabbage, shredded
1 bunch of radishes, trimmed and sliced
1 medium lime, cut into 6 wedges
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Place tomatillos and green chilies in a blender and blend until smooth. Pour into an oval 4 to 6 quart slow cooker.
Add cumin, salt, pepper, chicken broth, onions and garlic. Stir.
Add turkey and coat completely with tomatillo mixture. Cover and cook until turkey is fork tender, about 4 hours on high or about 6 hours on low.
Remove turkey from soup and let cool.
Discard bone and shred meat. Return to soup.
Stir in hominy, cover and cook on high 1 hour longer.
Season to taste with salt.
Garnish individual servings with avocado, cilantro, cabbage, radish slices, and a wedge of lime.


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