Turkey Pozole Verde
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
- 6 cups turkey or chicken broth, low sodium, divided
- 1 pound tomatillos, husked and halved
- 1 small yellow onion, thinly sliced
- 2 poblano chiles, cored, seeded and quartered
- 2 green jalapeño chiles with seeds, stems removed
- 2 medium garlic cloves, peeled
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 (29 ounce) can hominy, drained and rinsed
- 3 cups shredded cooked turkey meat
Condiments
- 2 medium limes, cut into wedges
- 1/4 cup sour cream
- 2 cups shredded radish
Procedure
This hearty soup is actually more of a stew and is absolutely ideal for using Thanksgiving leftovers. The broth is richly flavored with a purée of tomatillos, chiles, garlic and cilantro which is blended and cooked to a thick, rich sauce.
Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.
In a food processor, combine the tomatillos, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.
In a large sauce pan over medium-high heat add oil and when shimmering, add the tomatillo purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.
Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.
Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.
In a food processor, combine the tomatillos, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.
In a large sauce pan over medium-high heat add oil and when shimmering, add the tomatillo purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.
Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.
Turkey Pozole Verde
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
- 6 cups turkey or chicken broth, low sodium, divided
- 1 pound tomatillos, husked and halved
- 1 small yellow onion, thinly sliced
- 2 poblano chiles, cored, seeded and quartered
- 2 green jalapeño chiles with seeds, stems removed
- 2 medium garlic cloves, peeled
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 (29 ounce) can hominy, drained and rinsed
- 3 cups shredded cooked turkey meat
Condiments
- 2 medium limes, cut into wedges
- 1/4 cup sour cream
- 2 cups shredded radish
Procedure
This hearty soup is actually more of a stew and is absolutely ideal for using Thanksgiving leftovers. The broth is richly flavored with a purée of tomatillos, chiles, garlic and cilantro which is blended and cooked to a thick, rich sauce.
Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.
In a food processor, combine the tomatillos, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.
In a large sauce pan over medium-high heat add oil and when shimmering, add the tomatillo purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.
Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.
Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.
In a food processor, combine the tomatillos, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.
In a large sauce pan over medium-high heat add oil and when shimmering, add the tomatillo purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.
Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.