This week's featured recipe and tips by:

Joya Pettegrew

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Le Cordon Bleu graduate Joya loves everything about food – talking and reading about it; shopping, exploring and growing it; preparing it; and educating people about it. Most of all, she loves sharing it. Joya joined Town & Country Markets in 2013 working in the culinary department in the Bainbridge Island Market, except for a three-year absence to have her son.She was a sous chef and banquet chef for Sierra Nevada Brewery in California before traveling the world for 16 months with her husband and settling in the Pacific Northwest. On her travels, she experienced the power of food and its ability to serve as a common ground to bring people together. In fact, she believes there is nothing better than sharing food with the people you love. When she’s not cooking and chatting about food, Joya is outside enjoying the beauty of nature with her family, immersed in her yoga practice, reading a good book, or planning her next culinary travel adventure.

Hearty enough to eat on its own with avocado, radish slices and crunchy tortilla chips or serve with creamy cheese quesadilla and a cold Mexican-style beer.

Featured Tips

Chipotle chiles are smoked and dried jalapeños that you can find whole, ground, or canned with rich adobo sauce. They add a wonderful aromatic spice to taco meats, beans, soups, salsas or chili. Freeze your leftover chiles by spreading them out flat in a Ziploc bag so you can thaw only what you need!

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Turkey Posole


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  • 1 tablespoon olive oil
  • 1 chipotle pepper in adobo sauce
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrot
  • 2 tablespoons minced garlic
  • 2 teaspoons chili powder
  • 2 cups leftover cooked turkey, shredded
  • 1 quart chicken broth
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15.5 ounce) can yellow or white hominy, drained


Heat oil in heavy pot over medium-high heat.
Sauté chile, onion, celery and carrot until tender, 5-7 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer, covered, for about 45 minutes or until slightly thickened.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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