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

Ellen Bennett
December 2016

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Credit: © Eva Kolenko

Recipe Summary

active:
1 hr
total:
3 hrs 30 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

Make Ahead

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

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