Turkey Posole

Taste of the South December 2015 issue.
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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


Turkey Posole
Yield: 8 to 10 servings
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  1. 2 tablespoons canola oil
  2. 1 1⁄2 cups chopped onion
  3. 3 tablespoons minced fresh garlic (about 5 cloves)
  4. 2 carrots, chopped
  5. 6 cups turkey or chicken broth
  6. 4 cups shredded leftover turkey
  7. 1 (16-ounce) jar fire-roasted green chile salsa, such as Hatch
  8. 1 (15.5-ounce) can white hominy, drained and rinsed
  9. 1 (10-ounce) can tomatoes with green chiles, undrained
  10. 20 stems fresh cilantro, tied together
  11. 2 bay leaves
  12. 1 tablespoon ground cumin
  13. 2 teaspoons dried oregano
  14. 1⁄4 teaspoon ground black pepper
  15. 1 (4-inch) strip lime zest
  16. Salt to taste
  17. Garnish: cilantro leaves, sliced radish, lime wedges, queso fresco, sliced avocado, sliced red onion (optional)
  1. 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.
  2. 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.
  3. 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/


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