AUTOPLAY
Leftover 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. 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. 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. 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. Chop onions (divide half for the soup and half for toppings). Chop garlic.
4
Slice green cabbage
5. Slice green cabbage
5
Chop radishes
6. Chop radishes
6
Chop cilantro
7. Chop cilantro
7
Chop leftover turkey in bite-sized pieces. Set aside.
8. 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. In a large stock pan over medium high heat, sauté onion and garlic in olive oil.
9
Add turkey.
10. Add turkey.
10
Add broth and spices.
11. Add broth and spices.
11
Add hominy.
12. Add hominy.
12
Then, add the pepper paste.
13. Then, add the pepper paste.
13
Bring to a boil. Then, simmer for 15-20 minutes
14. Bring to a boil. Then, simmer for 15-20 minutes
14
Serve with cabbage, radish, cilantro and a squeeze of lime on top.
15. Serve with cabbage, radish, cilantro and a squeeze of lime on top.
15