Turkey Posole Verde
Pozole is a traditional Mexican soup or stew made featuring hominy, a type of maize, and meat such as pork or poultry. This is an unexpected use for Thanksgiving’s leftover turkey and turkey stock and can be prepared quickly by shortcutting with prepared salsa verde.
Equipment
- soup pot
- blender, immersion blender or food processor
- medium sauté pan
Ingredients
Soup
- 2 tablespoons canola oil
- 2 medium yellow onions chopped, ½ cup reserved
- 3 cloves garlic chopped
- 1 jalapeno pepper seeded and finely chopped
- 2 poblano peppers roasted, peeled, seeds and stem removed*
- 16 ounces jar salsa verde
- 1 tablespoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup beer lager
- 2 cans (15.5 oz.) yellow hominy
- 4 cups chopped turkey meat light and dark meat
- 1 quart turkey stock (substitute chicken)
Toppings
- 2 cups shredded white cabbage
- ½ cup reserved diced white onions
- 4 ounces shredded Oaxaca or Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime cut in wedges
Instructions
- Heat oil in a medium soup pot over medium heat. Add the onions and sauté until softened and just starting to caramelize, about 10 minutes. Add the garlic and sauté for 1 to 2 minutes more. Add the onions to a food processor or blender along with the jalapeno, poblano peppers and salsa verde. Blend until smooth.
- Return blender contents to the soup pot and cook over medium heat for 3 minutes. Add the cumin and oregano and continue cooking until fragrant, about 2 minutes. Add the salt, pepper, beer, and turkey stock. Increase heat and bring to a boil.
- Reduce heat to medium and stir in turkey and hominy. Cover and simmer over low heat for 15 minutes.
- To serve, ladle soup into bowls, and top with a handful of shredded cabbage, a few tablespoons of chopped onion, shredded cheese and a sprinkle of cilantro. Serve with lime wedges.
To Roast Poblano Peppers
- Preheat oven to 425F. Place the whole peppers on a baking sheet and roast until the skin is blistered and blacked on all sides, turning occasionally. Place the roasted peppers in a paper bag and or in a bowl covered with a kitchen towel. Allow peppers to steam for 10 minutes to loosen skin. Peel skin off and remove stem and seeds.