I think this hearty Mexican stew is one of the best ways to use up leftover turkey. We’ve had a nasty cold streak here, and this dish packs enough heat and spice to warm you right up.
8 quarts cold water
1 turkey carcass
1 (20-ounce) can hominy (Juanita’s if you can get it)
1 (4-ounce) can green chilies
1-2 jalapenos, chopped
1 medium onion, chopped
3 cloves garlic, crushed and chopped
1 tablespoon medium chili powder
1 tablespoon Ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried cilantro
Put the carcass in a large stock pot and cover with water. I use a pasta strainer insert to make removing the meat easier. Bring to a boil, reduce the heat, and simmer for 2 to 4 hours.
Remove the insert and set the the meat aside to cool. Bring the stock up to a low boil and add the hominy, onions, garlic, chilies, and spices. Reduce heat and let simmer to reduce a bit while you take the turkey carcass apart. Roughly chop the meat and add to the stew. 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 the flavors.
Serve with corn chips, a squeeze of lime, and a sprinkling of cojita cheese.
I’ve been in the soup mode this week too. This pozole looks great and satisfying. I think I made a pozole with chorizo. Now I’m curious what defines a pozole. Both broths have the same red color. I’m going to have to go look it up.
Oh wow. I didn’t need to do that. Let’s just say I’m glad you used turkey and I used chorizo……it comes from the Aztecs and I’ll leave it at that.
Yeah, menudo is not just a bad boy band. It’s supposed to be a certified hangover cure, but I think I’d rather suffer.
Love..love..love pozole. My turkey leftovers are in the freezer right now, but as soon as they come out, I’ll be making this. Great idea.