- 2 pounds turkey breast tenderloins
- non-stick cooking spray
- 2 (15.5 ounce) cans yellow hominy, drained
- 2 (7 ounce) cans salsa verde
- 1 (8 ounce) can chopped green chile peppers
- 1 (4 ounce) can diced jalapeno peppers (optional)
- salt and ground black pepper to taste
- Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray.
- Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips.
- Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.