Posole is a traditional Mexican dish from the region near Jalisco. It’s generally made with pork and is typically served around the holidays. It’s a very thick soup that also includes hominy, garlic, onion, chili peppers, cilantro, and broth.
This version is great for your leftover turkey. You can of course, serve it using leftover pork as well. Generally posole contains poblano chilies but I substituted jalapeno chilies instead because I prefer them. I’m sure if you are familiar with and love Mexican cooking–you’d know the difference. But if a lack of perceived authenticity doesn’t bother you, go ahead and use the jalapenos. It will make the food slightly less spicy.
You will need:
tablespoons olive oil
2 yellow onions, cubed
2 cans green chilies
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
salt and pepper to taste
Shredded lettuce
Tortilla chips
3 limes, quartered or lime juice
2 bunches of scallions, thinly sliced
Hot sauce
Shredded cheddar cheese
Directions:
In a large Dutch oven, heat oil over medium heat. Cook onions and jalapeno peppers in oil until soft. Stir in garlic, and cook for one or two more minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.
Serve the soup with a side bowl each of shredded lettuce, quartered limes (or lime juice), diced onion, a bottle of hot sauce, and shredded cheddar cheese so that each person can “dress up” his own bowl of posole to suit their tastes.