- 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
How to make this recipe
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 <em>posole</em> with salt, ladle into deep bowls and serve with the avocado chunks, shredded Monterey Jack cheese and warm tortillas.
The turkey broth can be made up to 2 days ahead or frozen for up to 2 weeks.
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.