EASY TURKEY POSOLE
Marcy Inspired shares a fantastic recipe for Turkey Posole, perfect for transforming Thanksgiving turkey leftovers into something far more exciting than a simple sandwich. This easy and delicious soup is ideal for warming up on chilly days. Although Marcy has shared this recipe previously, she’s bringing it back for her new followers who may not have seen it yet.
Video
Ingredients
cooked turkey cut and shredded in bite-size pieces
- 1 1lb. 13oz. can hominy, drained
- 32 oz. chicken broth
- turkey drippings optional. I added 1 cup
- ½ an onion chopped & divided
- 2 Tbsp. cooking oil
- 5-6 New Mexico red chile pods
- 3 garlic cloves
- 1 Tbsp. Mexican oregano
- 1 Tbsp. cumin
- 1 tsp. salt
- 1 ½ cups water
Garnish:
- sliced limes
- oregano
- cilantro
- chopped onion
Instructions
- Remove stem, seeds and veins from dried chile pods and rinse clean. Then soak them in very hot or boiling water for 15-20 minutes until they begin to rehydrate. Drain water and place chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend or purée until you have a smooth chile sauce then set aside.
- Heat large saucepan over medium high heat with 2 Tbsp. oil. Sauté onions.
- When onions are translucent, add turkey drippings and chicken broth and stir. Add drained hominy. Add chile sauce. Let come to a boil and reduce heat. Add chopped turkey, and let simmer 30 minutes.
- When posole is done, serve and garnish with onion, oregano, cilantro, and fresh-squeezed lime.
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Notes
The video and recipe were provided and produced by Marcy Inspired.
