Spicy Turkey Posole
- ACTIVE: 1 HR
- TOTAL TIME: 3 HRS 30 MIN
- SERVINGS: 4 to 6
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the recipe is an excellent way to use up leftover turkey.
Shortcut Omit Step 1. In Step 2, use 8 cups of store-bought turkey or chicken stock and 2 pounds of roasted turkey.
- Carcass from one 13-pound turkey, plus 6 cups shredded turkey (about 2 pounds)
- 1 medium yellow onion, quartered
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- Two 15-ounce cans yellow hominy, drained
- 3 tomatoes, seeded and diced
- 4 garlic cloves, very finely chopped
- 1 large jalapeño, thinly sliced crosswise
- 1/4 cup coarsely chopped cilantro leaves
- Avocado chunks, shredded Monterey Jack cheese and warm corn tortillas, for serving
- In a large stockpot, cover the turkey carcass, onion, carrot, celery and bay leaf with 16 cups of water and bring to a boil over moderately high heat. Simmer the turkey stock over moderate heat until the broth is flavorful, about 2 hours. Strain the broth through a coarse sieve into a large heatproof bowl.
- Return the broth to the stockpot. Add the hominy, tomatoes, garlic and jalapeño and cook over moderately high heat until the broth is reduced to 6 cups, about 30 minutes. Add the shredded turkey and chopped cilantro and simmer until the stew is heated through. Season the posole with salt, ladle into deep bowls and serve with the avocado chunks, shredded Monterey Jack cheese and warm tortillas.
For a lighter-style California Pinot that would go well with this spicy but not overly heavy soup, head to cooler climates like California's Mendocino region, an up-and-coming source for great Pinot Noir.
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Congratulations to Mei Lin, winner of Top Chef Season 12.