Posole easy enough for a weeknight.
There is something about a warm spicy soup that fills you belly and your soul on a cold winter’s night.
Posole is one of those soups. Actually, I make mine more like a thick and hearty stew than a soup. And I love old school Fritos for crumbling on top as a garnish.
Posole is a spicy corn stew and an ancient Aztec food that originated in southern Mexico – it has withstood the test of time because it is so easy and flavorful. The native people considered corn to be a sacred plant and so posole was a popular and revered dish. I used poblano chiles in this, which are very mild. If you want heat, roast a few jalepenos, too!
Making this with your leftover turkey means you can get this on your table in 30 minutes, with no sacrifice of flavor.
Happy Leftover Day, Everyone!
— posted by Donna
EASY TURKEY POSOLE
3 poblano chiles
3 cups diced cooked turkey meat
4 tablespoons canola oil, divided
6 cloves garlic, diced
1 large onion, diced
4 cups reduced sodium chicken stock
2 tablespoons regular or ancho chile powder (or more to taste)
1 tablespoon smoked paprika (or more to taste)
1 tablespoon cumin (or more to taste)
2 cans (15 ounces each) hominy, drained
Salt and pepper to taste
A few dashes Tabasco sauce, to taste
Cut poblano chiles into strips and place skin side up on a baking sheet. Lightly brush the chiles with a little canola oil. Broil chiles about 3 inches from heat for 2 or 3 minutes, watching closely so as not to burn, until chiles are browned. Remove from oven, let cool and dice.
Heat 2 tablespoons of oil in a large stockpot. Cook turkey in two batches over medium high heat for 2 to 3 minutes, stirring frequently, until well browned. Remove turkey from pot.
Add remaining oil to pot and add onions, stirring constantly and cooking for about 2 minutes, until onion begins to be transparent. Add garlic and cook another minute.
Add in all remaining ingredients. Simmer for about 30 minutes. Serve hot garnished with cilantro, avocado, cheese or sour cream, as desired.