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.
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.
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.