- 4 1/2 pounds turkey drumsticks
- 1 large onion, cut into chunks
- 10 garlic cloves, crushed
- 2 quarts turkey stock
- Kosher salt
- 1/2 cup pepitas (hulled pumpkin seeds)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds tomatillos—husked, rinsed and halved
- 3 serrano chiles, halved lengthwise and seeded
- 1 cup lightly packed cilantro, plus leaves for serving
- 1/4 cup chopped epazote (optional)
- 1 1/2 teaspoons finely chopped oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon crushed red pepper
- Four 15-ounce cans hominy, drained and rinsed
- Diced avocado, thinly sliced radishes, Mexican crema or sour cream, lime wedges and oregano leaves, for serving
How to make this recipe
In a large pot, cover the turkey, onion and garlic with the stock and 3 quarts of water; bring to a boil over high heat. Add a generous pinch of salt and simmer over moderately low heat until the turkey is very tender, about 2 hours and 30 minutes.
Meanwhile, in a large cast-iron skillet, toast the pepitas in the olive oil over moderately high heat until golden, about 3 minutes. Transfer to a small bowl. Add the tomatillos and chiles to the skillet cut side down and cook over high heat until charred on the bottom, about 5 minutes. Transfer to the bowl with the pepitas.
Using tongs, transfer the turkey to a plate; let cool. Discard the skin and bones, then shred the meat. Using a slotted spoon, transfer the onion and garlic to a blender. Add the charred tomatillos, chiles and pepitas along with the 1 cup of cilantro, the epazote (if using), oregano, cumin, crushed red pepper and 2 cups of the turkey broth and puree until the salsa verde is smooth.
Stir the salsa verde into the broth in the pot and season generously with salt. Stir in the turkey and hominy and cook over moderate heat until hot, 5 minutes. Serve the posole with avocado, radishes, crema, lime wedges, oregano and cilantro.
The turkey posole can be refrigerated for up to 3 days. Reheat gently to serve.