© Eva Kolenko
Active Time
1 HR
Total Time
3 HR 30 MIN
Yield
Serves : 10 to 12

Ellen Bennett, the apron guru, makes her fragrant and warming turkey posole with ground pepitas, tangy tomatillos and spicy serranos.

How to Make It

Step 1    

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. 


Step 2    

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.


Step 3    

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.


Step 4    

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.

Make Ahead

The turkey posole can be refrigerated for up to 3 days. Reheat gently to serve.

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