| | | Spicy Turkey Posole Serving Size: 4-6 Shortcut: Omit Step 1. In Step 2, use 8 cups of store-bought turkey or chicken stock and 2 pounds of roasted turkey.
Note: The turkey broth can be made up to 2 days ahead or frozen for up to 2 weeks. Ingredients Carcass from one 13-pound turkey, plus 6 cups shredded turkey (about 2 pounds)
1 Medium yellow onion, quartered
1 carrot, chopped
1 celery rib, chopped
1 bay leaf
Two 15-ounce cans yellow hominy, drained
3 tomatoes, seeded and diced
4 garlic cloves, very finely chopped
1 large jalapeno, thinly sliced crosswise
¼ cup coarsely chopped cilantro leaves
Salt
Avocado chunks, shredded Monterey Jack cheese and warm corn tortillas, for serving Directions - In a large stockpot, cover the turkey carcass, onion, carrot, celery and bay leaf with 16 cups of water and bring to a boil over moderately high heat. Simmer the turkey stock over moderated heat until the broth is flavorful, about 2 hours. Strain the broth through a coarse sieve into a large heatproof bowl.
- Return the broth to the stockpot. Add the hominy, tomatoes, garlic, and jalapeno and cook over moderately high heat until the broth is reduced to 6 cups, about 30 minutes.
- Add the shredded turkey and chopped cilantro and simmer until the stew is heated through.
- Season the posole with salt, ladle into deep bowls and serve with the avocado chunks, shredded Monterey Jack cheese and warm tortillas.
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