Turkey Posole

Ingredients

• •2 whole dried ancho or pasilla chiles, seeds removed
• •2 cups hot water
• •1 clove garlic clove
• •2 tablespoons tomato paste
• •2 tablespoons olive oil
• •1 whole thinly sliced medium onion
• •2 tablespoons chile paste
• •2 cans 15-ounce cans white hominy, rinsed
• •8 cups turkey stock or low-sodium chicken broth
• •2 cups shredded cooked turkey meat
• •to taste Salt and pepper
• •for serving Tortilla chips
• •for serving sliced avocado
• •for serving cilantro sprigs
• •for serving and lime wedges for serving

Cooking Instructions

1. 1.

   Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.

   9 min

2. 2.

   Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6-8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10-15 minutes.

   27 min

3. 3.

   Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.

   5 min