Serve with Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce.
In New Mexico, it’s traditional to serve posole, a spicy stew made with hominy (jumbo corn) and pork, to celebrate life, but it can also be prepared with poultry or vegetables. –RR
- 2 tablespoons vegetable oil, 2 turns of the pan
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon ground cumin, (a palmful)
- 2 tablespoons chopped fresh thyme leaves, (eyeball it), 5-6 sprigs
- Coarse salt and pepper
- 1 cup beer
- 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
- 1 can hominy (15 ounces), (looks like jumbo corn and found on specialty food or canned vegetable aisle)
- 1 quart chicken stock (also stir in any leftover gravy)
- 1 1/2-2 pounds light and dark cooked turkey meat, chopped*
- 1 lime, juiced
- Finely chopped cilantro leaves, for garnish
- Corn chips of choice, to top soup or dip
Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5-6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10-15 minutes over low heat. Stir in lime juice and remove from heat.
Garnish soup with cilantro and serve with corn chips to top or dip.
*You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.