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Putting that leftover turkey to good use

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For our last soup in this month’s series, I am choosing one of my very favorites, pozole, a hearty Mexican soup filled with onions, peppers, hominy and, usually, tender bits of pork. 

This time, I am throwing in a Thanksgiving spin. Instead of using cubes of pork shoulder or chicken breast, the prep time for this is shaved in half by simply adding leftover turkey to the soup.

Pozole, which is really a stew, can be made a deep red or green with different varieties of chilies and herbs. It can be eaten as is or with fresh garnishes such as lime, fried tortilla strips, fresh cabbage and spicy jalapenos. The first time I had this soup was off a food truck for about $2. Far from fancy, but one of the most satisfying comfort foods, pozole has got that homey texture from the hominy and pork, earthy seasonings from oregano and cumin, kick from the chilies and a bright, herbal flavor from the cilantro and lime.

This next-day soup is the perfect way to use up some of that leftover turkey meat over the weekend. Enjoy, from my kitchen to yours!

Turkey Pozole
Serves 8-10 as a meal

3 Tbsp. canola oil

3 cups diced yellow
onions

1 cup diced celery

1 cup diced carrots

5 garlic cloves, chopped

1 jalapeno, deseeded
and chopped

Kosher salt and a freshly cracked pepper, to taste

½ tsp. oregano
or epazote

½ tsp. ground coriander

½ tsp. ground cumin

8-10 cups chicken stock

1 29 oz. can hominy

1 26.-oz can whole
tomatillos, drained

4-5 cups diced or pulled leftover turkey meat 

In a large pot, heat the canola oil on medium-low heat and add the onions, celery and carrots. Cover and sweat for about 10 minutes. Add the garlic, jalapeno and spices and season with salt and pepper. Cook an additional two minutes.

Next add the hominy, stock, tomatillos and turkey. Season again with salt and pepper, cover and cook for a half hour. Season to taste with salt and pepper and serve with garnishes on the table or side for guests to add as they wish.

For variety, add cubed chicken breasts or 1.5 pounds of cubed pork shoulder to the onions and vegetables after they sweat. When cooking, place a lid over the soup and cook additional 60 to 90 minutes or until meat is tender.

Optional garnishes include: lime wedges, shaved cabbage, raw sliced jalapenos, tortilla chips or strips, avocado dice and, last but not least, freshly chopped cilantro

pozole, soups, What's cooking, Danielle Rehfeld

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