How toLeftover Thanksgiving Turkey Posole
15 steps
What you’ll need
2-3 Cup cooked, chopped
Leftover Thanksgiving Turkey
10 chopped (small)
Radish
2 Quarts
Broth
3 cloves chopped
Garlic Cloves
1 tsp
Cumin
4 steeped, blended
Dried Peppers (pasilla)
1/2 sliced
Green Cabbage
1-25oz can
Hominy
To taste
Pepper
2 cups boiled
Water
2 chopped, divided
White Onion
1/2 bunch chopped
Cilantro
To taste
Salt
1 Tbsp
Oregano
2 Tbsp
Olive Oil
Cut dried peppers in pieces and empty seeds. We used pasilla and guajlllo. Use gloves if you can.
1
Add peppers to a small pot with boiling water. Turn heat down. Let sit for 10 minutes.
2
In a food processor, blend into a paste. Set aside.
3
Chop onions (divide half for the soup and half for toppings). Chop garlic.
4
Slice green cabbage
5
Chop radishes
6
Chop cilantro
7
Chop leftover turkey in bite-sized pieces. Set aside.
8
In a large stock pan over medium high heat, sauté onion and garlic in olive oil.
9
Add turkey.
10
Add broth and spices.
11
Add hominy.
12
Then, add the pepper paste.
13
Bring to a boil. Then, simmer for 15-20 minutes
14
Serve with cabbage, radish, cilantro and a squeeze of lime on top.
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