Turkey Posole
If you're looking for a way to use up some of that leftover turkey from Thanksgiving, this delicious Turkey Posole is the answer. It's a wonderful alternative to the usual turkey sandwich. If you've never had posole before, it's a really flavorful Mexican soup that can be made with any kind of meat you want. It has either red or green chile (I use red in this recipe). And it has hominy, which is milled corn and a wonderfully hearty ingredient in this soup. Read on for the easy recipe, and keep in mind that measurements and amounts are not exact, because you work with what you have and make it to your own liking.
Ingredients
- Cooked Turkey Cut and shredded in bite-size pieces
- 1 (1 lb. 13 oz.) can Hominy Drained
- 32 oz. Chicken Broth
- 1 cup Turkey Drippings (Optional.)
- ½ Onion Chopped & divided
- 2 tbsp. Cooking Oil
- 5-6 New Mexico Red Chile Pods
- 3 cloves Garlic
- 1 tbsp. Mexican Oregano
- 1 tbsp. Cumin
- 1 tsp. Salt
- 1 ½ cups Water
Garnish:
- Limes Sliced
- Oregano
- Cilantro
- Onion Chopped
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.
Video
Notes
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