I am betting you have some roast turkey in the fridge or freezer, maybe a pint of gravy too? Well, I have just the recipe for you, courtesy of foodnetwork.com. It is nothing like most traditional turkey leftover recipes. It is a Mexican stew. Posole stew can easily be gluten free. Just use care choosing your chicken broth and your tortilla chips that accompany this savory soup.
I have been making it every fall after Thanksgiving and always look forward to a few bowls of it. Spicy, crunchy, tangy; unlike any other soup I make. It is called turkey posole. It can be made with roasted pork and I have done so. I like it far better with roast turkey. I have served this stew to many people and it is always well received and enjoyed, even by my elderly mother. I haven’t made my 2014 batch but it is coming next week to my dinner table. Can’t wait!
2 tbsp mild olive oil or canola oil
2 medium onions chopped
4 cloves garlic chopped fine
1-2 jalapeno peppers, seeded and chopped fine –use two if you like it spicy
1 tbsp. ground cumin
1 GF beer (can use 1 cup water if you want but it gives more flavor)
Coarse salt and pepper
12-16 tomatillos; about 2 lbs, take off the paper cover and chop up. Can coarsely chop in food processor
5-6 sprigs fresh thyme; chop it up off the stems.
1 15-17 ounce can hominy
1 qt chicken stock (can be part gravy)
1 ½ to 2 lbs chopped turkey meat; can be mixture of light and dark
1 lime juiced
Chopped cilantro leaves to garnish
Tortilla chips; the ones with lime go particularly well with this.
Cook first six ingredients about 5 min in a large stock pot. Add beer, cook one minute. Add chopped tomatillos and cook 5-6 minutes until softened. Add hominy, thyme and stock and cook 15 minutes. Taste and add salt and pepper. Add lime juice, stir well. I never use cilantro; something I just don’t like, but feel free to add it as the original recipe uses a bunch of it.
We ladle the posole into bowls and serve lots of white tortilla chips to crunch over the top of the hot soup. As the soup disappears from my bowl I like to add more chips to keep the crunch going.
The more jalapeno pepper you add the hotter it will be. I have tried canned tomatillos and they are not really a good substitute. You can get them fresh (found near the fresh tomatoes) in many stores including Giant and Bottom Dollar. They are used in Hispanic and Mexican cooking and add a lot of flavor and tartness to the soup.
Hominy is a corn product; whole kernels soaked in lye to swell and soften. The kernels have a mild corn flavor plus they soak up other flavors quickly and add a certain texture and body to the stew.
The wild turkey is native to North America and another turkey species is originally from Mexico. So turkey is a natural component in this stew. The Aztecs revered corn and liked to cook it with meat. Tomatillos are native to Mexico, related to cape gooseberries. They are used in salsa verde and other Mexican dishes. So this compilation of turkey, corn, tomatillos and lime is a natural combination that will be easy to make and fun to eat. Go on, be adventurous and enjoy a steaming hot bowl of delicious posole and use up that turkey in a totally different way!