After everyone is done with the white meat for the sandwiches, what’s a cook to do with all the leftover bits? Soup is always the answer, and this Southwestern-inspired turkey posole is one to keep even after the holidays have passed. Hominy might be new to some, but the chewy bite of this thick corn kernel gives this soup more texture to hold up to the tangy broth. Feel free to mix and match your toppings. The ingredients indicated are only limited to your own posole dreams.
1 teaspoon olive oil
1/2 cup white onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried cumin
1/2 teaspoon kosher salt
6 cups homemade turkey stock*
2 cups leftover roasted turkey breast, shredded
1 15-ounce can yellow hominy, drained
1 4-ounce can chopped green chiles, drained
1/4 cup freshly squeezed lime juice
Topping Ideas: 2 radishes, sliced 1/2 cup diced avocado 1/3 cup packed cilantro leaves (optional)
Garnish with lime wedges
1. In a large stock pot, cook onions in olive oil over medium heat until translucent.
2. Add garlic, oregano, cumin, and salt and cook until fragrant. Add stock, turkey, hominy and chiles. Cook for 20 minutes on high heat.
3. Turn heat to low. Stir in lime juice and serve with radishes, avocado, cilantro and lime wedges, if desired.
*For Turkey Stock: Fill a large stock pot with turkey bones, 1 halved onion (skins included), 4 whole garlic cloves (skins on), 1 teaspoon peppercorns, 1 carrot, roughly chopped, and 1 handful Italian parsley. Fill with water to cover. Simmer 6 hours, or until reduced. Discard solids and keep in fridge up to 2 weeks.
MAKES about 8 cups (serving size: 1 1/2 cups)
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