We love this super easy, slightly spicy soup that gains complexity the longer it sits in the fridge - just don’t be surprised if the family GOBBLES it up before the end of Black Friday.
POSOLE! As fun to say as it is to eat!
Leftover Turkey Posole
Prep: 30 minute | Serves: 6 to 8
INGREDIENTS
3 Dried Chiles, chipotle or ancho
2 Garlic Cloves
3 Tablespoons Tomato Paste
2 Tablespoons Olive Oil
1 Small Yellow Onion, diced
1 15 oz. Can of Hominy
2 1/2 Cups Leftover Turkey, shredded
8 Cups Chicken Broth
Salt and Pepper
Garnishes of: Avocado, Fresh Lime, Tortilla Chips, Cilantro
TECHNIQUE
Remove seeds from chiles; then toast in a small skillet over medium-high heat dark, turning, about 5 minutes. Place in a medium bowl. Add 2 cups hot water; allow to steep until softened, about 5 minutes. Drain, reserve ½ cup soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.
Heat oil in a pot over medium heat. Sauté onion until translucent; then add chile paste and cook, stirring, until thick and darkened, about 5 minutes. Add hominy, chicken stock, and turkey meat; season with salt and pepper. Simmer until well combined and fragrant, 10–15 minutes.
Garnish with sliced avocado, fresh lime juice, chips, and cilantro