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Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

A pozole made with leftover turkey – maybe your Thanksgiving turkey. It starts with broth & turkey made from the turkey carcass, but if you need to use store-bought chicken broth, or substitute chicken, that’s fine, too.

Ingredients

Scale

Verde Sauce:

  • 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

Pozole:

  • 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

Instructions

Verde Sauce:

Add tomatillos, onion, garlic, and hot peppers to a pot. Cover with about an inch of water. Bring to a boil and turn down to a lively simmer. Continue to simmer for several minutes until tomatillos have softened but not burst.

Remove the tomatillos, onion, garlic, and peppers to a blender, reserving the water they were boiled in. Work in batches if needed. Add the cilantro and add about a half cup of the reserved 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 the lid 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 bright green into a dull army green color.

Pozole:

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.

Keywords: Bargain Meal of the Week, Corn, hominy, leftover turkey, Mexican or Southwestern, Pozole, Soup, tortillas, Turkey.

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