Turkey Posole

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.

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