Art of the Slow Cooker by Yvonne Duivenvoorden

Author:Yvonne Duivenvoorden
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2008-03-14T04:00:00+00:00

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 registers at least 170°F on an instant-read thermometer. Stir in the lime juice and serve.

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