Pozole is a rich, warming, classic Mexican comfort food that holds a special place in Mexican celebrations, particularly Christmas, New Year’s Eve and in some parts of Mexico, weddings and the Day of the Dead. It’s most often served with pork, but chicken is a popular protein as well. This recipe isn’t traditional in that it utilizes left-over turkey instead of pork or chicken. However, all the traditional seasonings, chilis and addictive broth are there. Don’t toss your turkey cranberry sandwiches aside, but this recipe might just become your new favorite way to re-imagine leftover Thanksgiving turkey.
Makes 6 bowls
INGREDIENTS
TURKEY STOCK
- 1 turkey carcass, (remove larger pieces of meat and refrigerate until soup stock is done)
- 2 white onions, quartered
- 10 fresh whole garlic cloves
- 6 celery stalks, rough chopped
- 2 carrots, rough chopped
- 4 tomatillos, husks removed and cut in half
- 2 bunches organic cilantro, rough chopped, including stems (approximately 2 cups)
- 1/4 C fresh lime juice
- 1 T fresh lime zest
- 5 bay leaves
- 1 T Kosher salt
- 4 quarts water
In a large stock pot, add turkey carcass, onions, garlic, celery, carrots, herbs, and bay leaves in a large pot and pour in 3 quarts water. The turkey should be completely covered. You can add more water if necessary. Turn heat to medium high and bring to a boil for several minutes. Reduce heat to a medium low, cover and simmer for approximately 3 hours. Periodically skim off any foam from the surface. Once cooked, remove turkey carcass and set aside to cool. Over a large pot or bowl, strain the stock through a sieve and discard all the ingredients. Pour this strained stock back into the stock pot on medium low heat and follow instructions below for Pozole. When carcass is cooled enough to handle, remove meat and shred. Place in bowl in fridge with any other left over turkey you’re using until ready to add to stock.
POZOLE
- 3 quarts strained turkey stock
- 4 fresh garlic cloves, lightly crushed
- 1 onion peeled, chopped
- 8 dried guajillo peppers, stems and seeds removed
- 2 tsp Mexican oregano leaf
- 3 tsp toasted cumin
- 1 tsp Kosher salt
- 3 C turkey, shredded
- 3 C white hominy
- 4 corn tortillas, sliced in ribbons
- 1-2 avocados, peeled and sliced
- 2 C green cabbage, thinly shredded
- 6 radishes, thinly sliced
- Cilantro sprigs
- Lime wedges
Once the turkey stock is back in the stock pot, add garlic, onion, guajillo peppers, oregano, cumin and salt to the stock and bring to a boil. Boil for 10-15 minutes until the guajillo peppers are very soft. Reduce heat to low. With a slotted spoon remove the garlic, onion, guajillo peppers and (1) cup of the turkey stock and place it in a blender. Blend the mixture until it is finely pureed. Add this puree back into the turkey stock, along with the hominy and shredded turkey. Stir and warm for approximately 5 minutes. In a saute’ pan on medium high heat, add 1/2 C oil and fry corn tortilla ribbons until golden. Remove from pan onto paper towel and sprinkle with salt and chili lime seasoning. To assemble, add equal amounts of hominy and turkey to each bowl, ladle broth over the top and garnish each bowl with sliced avocado, 1/3 cup of cabbage, 4 to 5 slices of radish, cilantro leaves, fried corn tortilla strips and lime wedges.