| Level: | Easy |
| Total: | 35 min |
| Prep: | 12 min |
| Cook: | 23 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, 2 turns of the pan
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon ground cumin, a palm full
- 2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
- Coarse salt and pepper
- 1 cup beer
- 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
- 1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)
- 1 quart chicken stock (also stir in any leftover gravy)
- 1 1/2 to 2 pounds light and dark cooked turkey meat, chopped*
- 1 lime, juiced
- Finely chopped cilantro leaves, for garnish
- Corn chips of choice, to top soup or dip
Instructions
- Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip.
- *You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 658 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 69 g |
| Cholesterol | 208 mg |
| Sodium | 1959 mg |
Reviews
Delicious! Used a roasted turkey breast from the grocery deli. One 12 ounce bag frozen chopped onions. 2 tablespoons prepared minced garlic, one chopped jalapeno. Substituted one jar salsa verde for the tomatillos. Served with a dollop of sour cream.
just a revisionary procedural notion, on how to put this pozole together!!
use large bore turkey necks (they’re sold at Central Markets in Austin TX at about 2 usd a pound. put them in water and boil at least two hours, hard; include various bouquet garnis such as shallots, garlick etc; AND include pozole that was bought dry as whole corns and was soaked at least three hours. Include these in the pot with the necks that are producing the meat stock and the meat for the final dish (final ditch?? har!).
so you have a well infused pozole kernel and the cooked meat, meticulously picked from the neckbones.
then do what you want in the way of adding peppers, tomatillos, tomates, spices etc into the stock.
cook that, and try it. Dude. ‘t will knock yr knckers back. i guarooontee it.
Posole verde
Awesome for leftover turkey and gravy. I am not a gravy person but this intrigued me so I went for it and now it will be an annual leftover soup I make. Thanks Rachael!
very tasty and very easy
I don’t know why the instructions aren’t given here, but until Foodnetwork reposts them you can find them at rachel ray’s website: www.rachaelray.com/recipe.php?recipe_id=1177
Did I miss something? Where are the recipe instructions?
Turkey Posole
Really good – I added poblanos and served over rice with cheese, sour cream and cilantro garnish –
i went and bought the ingredients to make this but there is NO How to page!!!!