Turkey Posole
This recipe is from Everyday Foods. It's probably not the most authentic recipe, but it is very simple to make and it is a great way to use up turkey leftovers. Pork, which is more traditional also works, as does chicken.
The only effort in this soup is dicing the onion and shredding or dicing the cooked turkey. You can finish the prep for this in 20 minutes and that includes any topping you want to add. Tortilla chips are especially good with this soup, adding more corn flavor to the soup with some crunch.
I cut the original recipe in half because it matches how much turkey leftovers I usually want to use up. But this soup freezes well, so doubling it is a good option. Roasted chicken will also work great in this recipe.
You could obviously put more effort into this by making the stock with a turkey or chicken carcass, but I never make a full turkey so that is not a good option for me.
If you don't have any leftover meat, you could cut up some uncooked chicken and cook it in the broth with the hominy, but you need to be careful not to overcook it. I would add it in after 15 minutes.
Hominy is usually found near canned beans, canned vegetables, or by other Latin ingredients depending on your grocery store.
Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients.
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Heat olive oil over medium heat. Add onions and salt. Cook for a few minutes until the onions soften.
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Add garlic, tomato paste, chili powder, and oregano. Cook, stirring, for a minute or two until garlic and fragrant.
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Add water, broth, and hominy. Bring to a simmer and cook for 25 minutes.
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Add turkey. Season with pepper and more salt to taste. Cook for up to 5 minutes over low heat until meat is warmed through.
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Serve with optional diced avocado, crushed tortilla chips, and cilantro.
Comments and Questions
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