Turkey Posole

By The Internet Cooking Princess, posted 8 months ago

If you're like me and love a little heat, this turkey posole might just usurp chicken soup's status as the ultimate comfort food. Traditionally, posole is made with pork and hominy and stewed for hours - sometimes days. But if you need a solid meal before Black Friday shopping, you're going to want something a little more practical. This turkey posole will take no time at all to cook, and I've decided to swap out hominy with corn (for flavor) and some quinoa (for texture), so you can spend less time searching for obscure foodie ingredients and more time searching for holiday bargains.

Serves Four

Turkey Posole:

• 2 Cups shredded turkey
• 2 Cups corn kernels
• 1 Onion, finely chopped
• 4 Cloves minced garlic
• 1 Jalapeño, seeded and finely chopped
• 1 Can green chilies
• 1 Can diced tomatoes
• 3 1/2 Cups Turkey stock (see recipe below - but chicken stock is fine too)
• 1/3 Cup quinoa
• 1 Tablespoon chili powder
• 1 Tablespoon oregano
• 1 Teaspoon cumin
• 2 Tablespoon Cilantro, chopped
• 2 Limes
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 2 Avocados, sliced
• Honey

1. In a Dutch oven on high heat, add two tablespoons of olive oil, butter, and the chopped onion. Sauté for about three minutes or until the onions are tender, and then add the garlic, green chilies, and jalapeño for another few minutes.
2. Add the tomatoes and season with the chili powder, oregano, cumin, and some salt before stirring the ingredients together.
3. Next, add the stock and bring to a boil. Once boiling, add the corn and quinoa. After about five minutes, or once the quinoa looks tender, add the turkey, juice from one lime, and cilantro.
4. Simmer on low for about 15 minutes so that all the flavors combine. Then, before serving, top with sliced avocados, cilantro, and a drizzle of more lime juice and some honey.

Turkey Stock:

• Leftover turkey bones
• 6 c. water
• 2 Carrots
• 2 Celery stalks
• 1 Onion
• 3 Cloves garlic

1. Combine the above ingredients and boil for one to two hours.
2. Once the stock is ready, strain the stock into a bowl and set aside to use in posole.