Pozole is a traditional Mexican soup or stew made featuring hominy, a type of maize, and a meat protein such as pork or poultry. This is an unexpected use for Thanksgiving’s leftover turkey and turkey stock and can be prepared quickly by taking a little shortcut and using prepared salsa verde instead of tomatillos.
In Mexico, the soup is traditionally served at celebratory events, such as Christmas, birthdays or Mexican Independence Day. How perfect would this be for celebrating those post-Thanksgiving football wins?
Posole Verde gets its green color from tomatillos. To streamline preparation, prepared salsa verde is used in this recipe. And in keeping with tradition, posole is served with a variety of accompaniments – here I’ve used cabbage, onions, cheese and cilantro.
Great news is that this is gluten free!
Ingredients
Soup
- canola oil
- medium yellow onions
- garlic
- jalapeno pepper
- poblano peppers
- prepared salsa verde
- ground cumin
- Mexican oregano
- salt
- pepper
- beer (lager)
- hominy
- turkey meat, light and dark meat
- turkey or chicken stock
Toppings
- shredded white cabbage
- diced white onions
- Oaxaca or Monterey Jack cheese
- fresh cilantro
- lime
See recipe card for quantities.
Instructions
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Heat oil in a medium soup pot over medium heat. Add the onions and sauté until softened...
...and starting to caramelize, about 10 minutes. Add the garlic and sauté for 1 to 2 minutes more.
- Step 3: Press into patties
Add the onions to a food processor or blender along with the jalapeno, poblano peppers and salsa verde. Blend until smooth.
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Substitution
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- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
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Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
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