Turkey Posole SoupPrint
Serves 8 to 10
For no apparent reason every year I think of posole as I face down the Thanksgiving leftovers, in particular the turkey carcass and the pile of leftover turkey meat. A warm, comforting soupey stew is always in order, and the chewy-soft texture and gentle flavor of posole, which sometimes refers to the dried and soaked hominy itself, and sometimes refers to the traditional Mexican stew used made with this corn, often pork, and lots of add-ins. Authenticity is not what I’m craving at this moment however, so this Turkey Posole Soup is what we’re eating tonight.
- 12 cups turkey broth/stock or chicken broth (see Note)
- 8 cups shredded cooked turkey
- 2 (15-ounce) cans posole or hominy, drained and rinsed
- 1 (28-ounce) can crushed tomatoes in their juice
- 1 cups chopped onions
- 1 cups chopped carrots
- 3 bay leaves
- 3 tablespoons pureed chipotles in adobo
- Kosher salt and freshly ground pepper to taste
- ½ to 1 roughly chopped fresh parsley leaves
- Chopped tomatoes
- Diced avocado
- Shredded sharp cheddar cheese
1. Combine the turkey broth, shredded turkey, posole, canned tomatoes, onions, carrots, bay leaves, and pureed chipotles in a large stockpot and bring to a simmer over medium high heat. Season with salt and pepper, and, lower the heat to medium low, continue to simmer for 30 minutes until the vegetables are tender and the whole house smells great.
2. Stir in the chopped parsley and adjust the seasonings to taste. Serve in bowls. This is even better the next day.