Turkey Posole
A hearty Mexican soup made with tender turkey, hominy, and rich chile broth. This comforting posole features dried chiles, fresh vegetables, and traditional garnishes for an authentic taste.
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.
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.
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.
Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.
5 min