| | | Turkey Chile Posole Serving Size: 6 - 8 Ingredients 3 cups dry hominy
1 turkey
1-gallon water
½ quart canned tomatoes, chopped
1 large onion, diced
½ cup garlic, chopped
1 guajillo chile, rehydrated (you may substitute pasilla chiles)
Water
1-teaspoon oregano
1-teaspoon sage
1-teaspoon thyme
1 bay leaf
Kosher salt and cracked black pepper, to taste
Directions - Cook hominy, turkey, and 1 gallon of water in a large pot until the hominy is soft. Remove the turkey, leaving all of the meat.
- In a large pot, sauté tomatoes, onions, garlic and chiles with a little olive oil. Add the turkey, hominy, oregano, sage, and thyme. Add the stock from the carcass and simmer for 1 hour, or until the hominy blossoms like popcorn.
- Season with salt and pepper to taste. Garnish with julienne celery, onion, and jalapeño.
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