Turkey Posole
 
Yield: 8 to 10 servings
Ingredients
  • 2 tablespoons canola oil
  • 1 1⁄2 cups chopped onion
  • 3 tablespoons minced fresh garlic (about 5 cloves)
  • 2 carrots, chopped
  • 6 cups turkey or chicken broth
  • 4 cups shredded leftover turkey
  • 1 (16-ounce) jar fire-roasted green chile salsa, such as Hatch
  • 1 (15.5-ounce) can white hominy, drained and rinsed
  • 1 (10-ounce) can tomatoes with green chiles, undrained
  • 20 stems fresh cilantro, tied together
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1⁄4 teaspoon ground black pepper
  • 1 (4-inch) strip lime zest
  • Salt to taste
  • Garnish: cilantro leaves, sliced radish, lime wedges, queso fresco, sliced avocado, sliced red onion (optional)
Instructions
  1. In a large Dutch oven, heat canola oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until translucent, approximately 6 minutes. Stir in carrot; cook until tender, approximately 10 minutes.
  2. Stir in broth, turkey, salsa, hominy, tomatoes, cilantro, bay leaves, cumin, oregano, pepper, and lime zest. Bring to a simmer; lower heat to medium-low.
  3. Cover and cook 1 hour to 1 hour and 30 minutes. Remove cilantro and lime zest strip; discard. Season with salt, if desired. Garnish as desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/turkey-posole/