Pozole Verde! Mexican Stew with turkey or chicken and SO many other good things!
It’s Pozole Week here at Idiot’s Kitchen!
I bet you didn’t know you needed to celebrate Pozole Week, but trust me when I tell you that you do.
Pozole is a wonderful Mexican soup/stew usually made with pork and always made with hominy. Depending on the part of Mexico where you happen to be eating, Pozole can be red, green, or even white. It can also be made with pork (most common and coming next), chicken, or in our case, leftover Thanksgiving turkey.
I made the traditional Pozole Rojo, or red pozole with pork a few weeks ago and the post got delayed in the Thanksgiving hoopla of pies and turkeys. Then yesterday I decided that I needed to make space in the freezer so the turkey bones had to go. What a great opportunity to put them to use in Turkey Pozole Verde!
If all this Pozole talk is new to you, let me just say that this soup was amazingly good. It’s just a little bit spicy (Jim described it as mild) and the flavors are incredibly distinct and tasty.
Time to get on the Pozole bandwagon…
Here’s what you need:
Turkey Broth*, Turkey*, Onions, Tomatillos, Garlic, Jalapeño Peppers, Poblano Peppers, Cilantro, Hominy, Olive Oil, Oregano, Salt & Pepper (last 4 not pictured, sorry.)
Click here for a Pozole Verde Shopping List
Also not pictured are the ingredients for the garnishes – tomato, radishes, avocado, and lime are all traditional. You can also add another jalapeño, hot sauce, and peptias or pumpkin seeds.
*This can obviously be made with either chicken or turkey. PLEASE tell me you didn’t toss out those bones after the turkey did his thing for your Thanksgiving dinner. That’s what the freezer is for, my friends. Pick most of the good meat off the bones, toss them in a bag, and freeze them to make broth some other day.
Homemade broth is so easy and so much better than the canned stuff from the store. A more thorough discussion of Homemade Broth is HERE, but the short version is that you take your bones and put them in a huge pot. Fill with water to cover the bones and add an onion, a few ribs of celery, a couple of carrots, and some whole peppercorns. Bring it to a boil, turn the heat down to low, and simmer for a couple of hours.
Poor Gus sat on this chair in the kitchen most of the day while the entire house smelled like turkey, his favorite thing. He got more than a few bites of turkey for acting as sous chef.
Click HERE, there’s MUCH MORE!