Make the most of leftover Thanksgiving turkey with this recipe from our reader Karen MacCollom of Gainesville, Florida.
“After eating so many traditional dishes with Thanksgiving leftovers, this spicy posole is like a wake-up call for your taste buds!” – Karen MacCollom
Yield: 8 to 10 servings
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- 2 tablespoons canola oil
- 1 1⁄2 cups chopped onion
- 3 tablespoons minced fresh garlic (about 5 cloves)
- 2 carrots, chopped
- 6 cups turkey or chicken broth
- 4 cups shredded leftover turkey
- 1 (16-ounce) jar fire-roasted green chile salsa, such as Hatch
- 1 (15.5-ounce) can white hominy, drained and rinsed
- 1 (10-ounce) can tomatoes with green chiles, undrained
- 20 stems fresh cilantro, tied together
- 2 bay leaves
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1⁄4 teaspoon ground black pepper
- 1 (4-inch) strip lime zest
- Salt to taste
- Garnish: cilantro leaves, sliced radish, lime wedges, queso fresco, sliced avocado, sliced red onion (optional)
- In a large Dutch oven, heat canola oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until translucent, approximately 6 minutes. Stir in carrot; cook until tender, approximately 10 minutes.
- Stir in broth, turkey, salsa, hominy, tomatoes, cilantro, bay leaves, cumin, oregano, pepper, and lime zest. Bring to a simmer; lower heat to medium-low.
- Cover and cook 1 hour to 1 hour and 30 minutes. Remove cilantro and lime zest strip; discard. Season with salt, if desired. Garnish as desired.
Taste of the South https://www.tasteofthesouthmagazine.com/