Paleo Recipes – Cavegirl Cuisine

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Turkey Posole

Turkey Posole

This is a perfect use of some leftover turkey after Thanksgiving, especially if you made your own turkey broth! If not, no worries ~ use whatever broth you prefer! A lot of us indulge during the holidays so this recipe provides a comforting bowl of fresh ingredients to appease our guilt!

Ingredients

  • • 2 tablespoons ghee or organic butter
  • • 1/2 large red onion, peeled and diced
  • • 1 carrot, peeled and diced
  • • 1 parsnip, peeled and diced
  • • 2 celery stalks, diced
  • • 2 tomatillos, peeled and roughly chopped
  • • 1 can 14.5 ounce canned, diced tomatoes, including juice
  • • 6 cups of turkey broth
  • • 3 cups chopped cooked turkey, diced
  • • 1 cup collard greens, chopped with middle spine removed
  • • 1 cup butternut squash, peeled and diced
  • • 3 cloves of garlic, minced
  • • 1/2 lime, juiced
  • • 1/4 cup cilantro, chopped
  • • 1 tablespoon fresh thyme leaves
  • • 1 chipotle in adobo sauce, minced
  • • 1 teaspoon cinnamon
  • • 1 teaspoon chili powder
  • • Salt and pepper to taste
  • • 8 radishes, grated (optional garnish)

Directions

  1. In a Dutch oven or heavy-bottomed pot, heat butter, onion, carrot, parsnip and celery on medium heat until onions are tender.
  2. Add the tomatillos, can of tomotoes (including juice), turkey broth, turkey, collard greens, butternut squash and garlic.  Bring to a boil.  Reduce.
  3. Add chipotle, cilantro, thyme, chili powder, cinnamon and lime juice.
  4. Simmer for 2-3 hours to really let the flavors marry (either simmer stovetop or transfer to a crock pot).
  5. Season with salt and pepper to taste. Serve in bowls and top with grated radish (optional)...or additional chopped cilantro leaves.
  6. Enjoy!

Ingredients

  • 2 tablespoons ghee or organic butter
  • 1/2 large red onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 2 celery stalks, diced
  • 2 tomatillos, peeled and roughly chopped
  • 1 can 14.5 ounce canned, diced tomatoes, including juice
  • 6 cups of turkey broth
  • 3 cups chopped cooked turkey, diced
  • 1 cup collard greens, chopped with middle spine removed
  • 1 cup butternut squash, peeled and diced
  • 3 cloves of garlic, minced
  • 1/2 lime, juiced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 chipotle in adobo sauce, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 radishes, grated (optional garnish)

Directions

  1. In a Dutch oven or heavy-bottomed pot, heat butter, onion, carrot, parsnip and celery on medium heat until onions are tender.
  2. Add the tomatillos, can of tomotoes (including juice), turkey broth, turkey, collard greens, butternut squash and garlic.  Bring to a boil.  Reduce.
  3. Add chipotle, cilantro, thyme, chili powder, cinnamon and lime juice.
  4. Simmer for 2-3 hours to really let the flavors marry (either simmer stovetop or transfer to a crock pot).
  5. Season with salt and pepper to taste. Serve in bowls and top with grated radish (optional)...or additional chopped cilantro leaves.
  6. Enjoy!
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