Your cart is currently empty!
Turkey Posole
Get updated by email whenever there’s a new post
As anticipated as our Thanksgiving dinner is using our leftovers for posole. Not a traditional posole, as this is a good bit thinner than authentic versions, but we’ve come to love it and hope if you’ve got some leftovers needing new life, you’ll give this recipe a try.
When I do my Thanksgiving shopping for celery and cranberries, I also always pick up a large can of hominy too, so we’re ready to go.
Turkey Posole
This recipe is completely flexible — think in terms of proportions as about 2/3 veggies and meat to 1/3 liquid. Almost everything in this soup we have on hand. Maybe you do too.
Ingredients
- 2+ cups roasted turkey, chopped into 1/2” cubes or so
- 2 onions, finely diced (2-3 cups)
- 3-4 carrots (3 cups finely diced)
- 4 stalks celery, finely diced (2-3 cups)
- 1/4 cup olive oil
- 1 T salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1 tsp smoked paprika
- 1 small chipotle ground, about 1 teaspoon chipotle powder*
- 2.5 quarts turkey broth
- 1 28-ounce can hominy
Instructions
- Make your own bone broth with your turkey carcass. We simmer a 12-16 lb bird in about 6 quarts of water for 1-2 hours. Strain and set aside, or use right away for this soup.Chop onion, carrots, and celery all to about the same size pieces. Saute on medium high heat in a large stockpot for 5-10 minutes until the onions start to caramelize slightly, stirring occasionally.
- Add the spices, turkey, and broth and bring to a boil. Let simmer for about half an hour. Add hominy and simmer another 30 minutes.
- *The chipotle in this recipe makes it pretty “Minnesota spicy”, which means it was a lot of heat for our out of shape palates. For us, that means it was spicy! You may want to start with less chipotle, half as much, and taste before adding it all. Alternatively, you could chop up a chipotle in adobo sauce and add that in lieu of dried chipotle. I used dry because it was all we had this year, though chipotle in adobo would be more traditional.
- Garnish with red cabbage, avocado, and radish.
- Serve with cornbread or fresh sourdough.
You might also like:
Get updated by email whenever there’s a new post
Comments
If you’re a subscriber, you can discuss this post in the forums
Leave a Reply