This is one of my favorite dishes to make with leftover turkey. Since I almost always do our bird on the Big Green Egg, the meat has a smoky richness that goes great with the peppers and spices. Make the stock up ahead of time and this can be a quick dinner.
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
2-3 dried chipotles, chopped
1-2 jalapenos, chopped
1 medium onion, chopped
3 cloves garlic, crushed and chopped
2 teaspoon ground cumin
1 tablespoon dried cilantro
Put the carcass in a large stock pot and cover with water. I use a 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 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.