Thanksgiving leftovers are a wonderful thing, but making something new and interesting with them can sometimes be challenging. Enter Pozole! Pozole, which is Spanish for hominy, a type of white corn, is a traditional Mexican stew often served on special occasions. Pozole can be red, white or green in color, depending on the kind and color of the peppers. I love the green version that hails from the state of Guerrero, with tangy tomatillos and shiny green peppers. If you've never tried it, hominy is interestingly chewy and satisfying. Although typically made with pork, pozole is just as delicious made with turkey and will transform your leftovers into a mini south-of-the-border vacay—just what I need this time of year!
Pozole Verde with Turkey
1/4 c olive oil
1 white onion, cut into chunks
2 cloves garlic, chopped coarsely
i jalapeño pepper, stemmed, seeded & chopped coarsely
1 Anaheim pepper, stemmed, seeded & chopped coarsely
1 pasilla pepper, stemmed, seeded & chopped coarsely
1/2 c roasted/salted pumpkin seeds (on the snack rack at the store)
1 lb tomatillos, papery covering removed & cut into quarters
1 T dried Mexican oregano
1 t ground cumin
1/2 c cilantro, chopped coarsely
6 c turkey (or chicken) stock, homemade is best
3 15.5 oz cans of white hominy, drained and rinsed
2 c shredded, cooked turkey (or chicken) meat (a store roasted chicken works great!)
Heat the oil in a large soup pot and add the onions, garlic, peppers, pumpkin seeds tomatillos, cumin, oregano and cilantro. Stir together and cook for about 10 minutes until the veggies are starting to turn a little brown. Add the stock and cook for about 15 more minutes until the veggies soften a bit. Use an *immersion blender to puree the veggies, etc. in the stock. Add the hominy and turkey and cook until warmed through. Serve with condiments like, avocado, shredded cabbage, Cotija cheese (a salty, dry and crumbly Mexican cheese), lime wedges, fresh cilantro and sliced radishes. Serves 6.
* if you don't have an immersion blender, get one! In the meantime, use a strainer to scoop out most of the solids and purée in a blender with a little of the hot liquid. Add the purée back to the pot.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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