• Healthy
• Make-Ahead
• Staff Favorite

Ingredients

1. Carcass from one 13-pound turkey, plus 6 cups shredded turkey (about 2 pounds)
2. 1 medium yellow onion, quartered
3. 1 carrot, chopped
4. 1 celery rib, chopped
5. 1 bay leaf
6. Two 15-ounce cans yellow hominy, drained
7. 3 tomatoes, seeded and diced
8. 4 garlic cloves, very finely chopped
9. 1 large jalapeño, thinly sliced crosswise
10. 1/4 cup coarsely chopped cilantro leaves
11. Salt
12. Avocado chunks, shredded Monterey Jack cheese and warm corn tortillas, for serving

Directions

1. 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.
2. 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.

Make Ahead

The turkey broth can be made up to 2 days ahead or frozen for up to 2 weeks.