Sunday, December 30, 2012

Easy Posole Recipe for Leftover Turkey

   I promised to post this super-easy recipe to utilize your leftover turkey, & here it is! My family loves posole, which I usually  make by boiling a whole chicken (it is also traditionally made with pork). This is a streamlined version, and a great way to use up leftover turkey, besides the usual turkey and gravy sandwich route.

  • 5+ cups of leftover turkey
  • 1 large can of hominy
  • 1 carton of chicken broth
  • Roasted salsa
  • Cumin
  • Fresh cabbage
  • Fresh cilantro
  • Fresh limes
  • Fresh onion

   First, chop up your leftover turkey, especially any richer, fattier parts (like dark meat). I had at least 5 cups of meat, if not more (you can't have too much). Place in a big pot, & pour in a carton of chicken broth (great way to use one of those cartons you get from those Costco multipacks).

   Heat the pot on medium to medium-high setting. Add some roasted salsa (I prefer the Del Real salsa de Molcajete Roja). In a traditional posole, I would roast my own chiles and garlic, but this is the easy version. I   suggest at least 1/4 cup of salsa, but you can add more/less to taste. Also add one medium (14.5 oz.) can of chopped tomatoes. Then, add one large (29 oz.) can of hominy. I prefer Juanita's, which also makes their own delicious canned posole.  Additionally, you will want to shake some cumin, and perhaps some crushed garlic (especially if you went easy on the salsa).
   Bring to a boil, then let simmer at least 15 minutes, so the flavors can meld. While the soup is simmering, prepare the toppings.
Chop up fresh onion, cabbage and cilantro, and place into small serving bowls. Slice up some fresh lime, as well. Soup should be served piping hot (can leave it on warm during the meal). You throw on the fresh toppings and squeeze lime into your bowls of soup. YUM!!

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