Janet Groene’s
Pretend Posole
Traditional posole, a specialty in Mexico on feast days and family occasions, takes hours to make and is made with pork. Thanks to canned turkey and canned white hominy, you can have hot and tasty posole quick and ready from your pantry. It’s an easy, one-pot treat to cook on the campfire, camp stove or RV range.
1 or 2 cans, about 10 ounces each, chunk turkey
2 tablespoons lard or vegetable oil
Medium onion, diced
1 teaspoon each minced garlic and chili powder
1 bay leaf
29-ounce can white hominy, drained
Drain the turkey and add water to make 2 cups liquid. Set aside. Sizzle turkey in fat, gradually stirring in onion and garlic. When onion is soft, stir in chili powder to coat. Add liquid, bay leaf and hominy. Simmer until everything is soft and flavorful. Hominy should be soft but not mushy. Remove and discard bay leaf Serves 4 to 6.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
Pretend Posole
Traditional posole, a specialty in Mexico on feast days and family occasions, takes hours to make and is made with pork. Thanks to canned turkey and canned white hominy, you can have hot and tasty posole quick and ready from your pantry. It’s an easy, one-pot treat to cook on the campfire, camp stove or RV range.
1 or 2 cans, about 10 ounces each, chunk turkey
2 tablespoons lard or vegetable oil
Medium onion, diced
1 teaspoon each minced garlic and chili powder
1 bay leaf
29-ounce can white hominy, drained
Drain the turkey and add water to make 2 cups liquid. Set aside. Sizzle turkey in fat, gradually stirring in onion and garlic. When onion is soft, stir in chili powder to coat. Add liquid, bay leaf and hominy. Simmer until everything is soft and flavorful. Hominy should be soft but not mushy. Remove and discard bay leaf Serves 4 to 6.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
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