I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.
If you haven’t had a Green Pozole, you’ve been missing out. Think of it like Enchiladas Verde but in a soup form. Pozole is hearty and warming and absolutely fun with all the garnishes and add ins.
Pozole is best when made with a wonderful stock, and the stock from a Thanksgiving turkey is just the thing. I simmer it up a huge pot (recipe here) and use about half of the rich broth for this recipe and save half for something else. (By the way, this is great with chicken, too!)
Then in goes a quick, fresh green sauce made from wonderfully acidic tomatillos, onion, garlic, cilantro and peppers – make it as hot or as mild as you’d like. I love almost any verde sauce and this sauce is so good I double & half goes in the pozole and half is saved for enchiladas another day. It’ll be fine in the fridge for a few days or can be frozen until you’re ready for it.
The broth with the sauce and a can or two of hominy (which is wonderfully soft and chewy at the same time) simmers for about 20 minutes. A little leftover turkey goes in to warm through, a few garnishes set out and dinner is on the table. Quick, easy, outstanding – and healthy. The perfect after holiday indulgence meal.
Pozole Verde de Pavo
- 1 pound of tomatillos, husks and stems removed
- 1 onion, peeled and cut in half pole to pole
- 7 to 8 cloves garlic, peeled
- 1 to 3 jalapeno or serrano peppers, cut in half lengthwise and seeded
- 1 bunch of cilantro, roughly chopped (stems are fine to use)
- 1 tablespoon oil or fat from the turkey broth
Bring a pot of water to boil. Add tomatillos, onion, garlic and peppers. Boil for several minutes until tomatillos have softened but not burst.
Remove the tomatillos, onion, garlic and peppers to a blender, working in batches if needed. Add the cilantro and add about a half cup of water to start the blending process and process until a smooth, cohesive sauce comes together.
Be careful blending hot liquids. Slightly loosen the pour spout of the blender and hold down with a kitchen towel or hot pad.
Heat oil or fat over medium high heat in a large frying pan with high sides. Add the green sauce and cook for several minutes until the sauce turns from a bright green into a dull army green color.
- 7 cups turkey broth
- 1 recipe Verde Sauce
- 2 cans of hominy, drained & rinsed well
- 2 corn tortillas sliced very thinly (optional)
- 1/2 teaspoon (or more) marjoram
- salt & pepper to taste
- 2 to 3 cups of cooked shredded turkey
- a little water, if needed
- Garnishes: Thinly sliced cabbage, red onion, & radish, along with lime wedges, sliced avocado and chopped cilantro
Bring 7 cups of turkey broth to a simmer. Add in Verde Sauce, hominy and marjoram along with the sliced corn tortillas if using. Simmer for about 20 minutes.
Taste for salt and pepper, add turkey and a little water if needed to bring to desired consistency.
Serve with garnishes.
Today I’ll be sharing this recipe at our very own Throwback Thursday Link Party. You might want to bookmark this special two week extravaganza – they’re all lots of links to both Thanksgiving & Thanksgiving leftovers, Thanksgiving Crafts & Holiday Decorating.
I’ll also be sharing at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevin, and Saucy Saturdays. Saucy Saturdays is hosted by four incredible bloggers: Dina, Jennifer, Christine & Swayum.