Turkey is a tasty and healthful addition to your diet. Turkey meat is lean and loaded with protein, and vitamins and minerals like B12, niacin, potassium and zinc. Turkey is also an excellent source of tryptophan, the amino acid that induces the post-feast coma many of us experience after holiday parties.
If you are still wondering what to do with all the leftover turkey in your freezer, this recipe for Turkey Pozole Verde is just the ticket. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“With a little imagination, there are a million ways to use up leftovers.”
Tristram Stuart
Turkey Pozole Verde
Adapted from Bon Appétit (November 24, 2020) and Food & Wine Magazine (May 2008)
Photo courtesy of Cheqemartz, CC BY-SA 4.0 <https:\creativecommons.org\licenses\by-sa\4.0>, via Wikimedia Commons
Ingredients
- Stock
- 1 turkey carcass, reserving shredded meat to add later (for a small turkey [8–9 pounds], halve the stock ingredients)
- 2 white onions, unpeeled and quartered
- 8 garlic cloves
- 4 celery stalks, chopped
- 2 large carrots, scrubbed and chopped
- 1 large bunch hardy herbs (e.g., thyme, marjoram, and/or oregano)
- 4 bay leaves
- Kosher salt
- Pozole Verde
- 2 cups dried white or golden hominy, soaked overnight in the refrigerator (dried hominy can be found in some markets and online. Please do not use canned hominy)
- 2 Tbsp dried oregano
- ½ white onion, peeled and coarsely chopped
- 4 garlic cloves, peeled and smashed
- ⅓ cup pumpkin seeds (pepitas), toasted (raw pepitas can be toasted in a preheated pan on medium/low for 10–12 minutes, stirring often. When they begin to pop, they are ready)
- 1 pound tomatillos, husked and rinsed (tomatillos are also called tomate de fresadilla, tomate verde, or husk tomatoes. Although both are in the nightshade family [Solanaceae], tomatoes and tomatillos are from different genera [Solanum vs. Physalis, respectively]. Tomatillos are green, green-purple, or yellow [depending on variety and ripeness], coated in a sticky residue, and covered with a papery husk. They have a tart, fruity, slightly herbal flavor. In contrast, green tomatoes are the unripe fruits of any tomato variety. One does not substitute for the other). For additional flavor, tomatillos can be roasted under the broiler until softened and splotchy black in places (the skins will split), about 5 minutes
Instructions
- Stock
- Combine all ingredients except salt in a large pot and pour in 4 quarts water. The turkey carcass should be completely covered; if not, add more water. Bring to a boil, skimming any foam from the surface, then reduce heat and simmer 3 hours.
- Remove turkey carcass from the pot and place in a large bowl. Strain stock through a fine mesh sieve into another large bowl; discard solids. Return stock to pot and set over low heat. Taste and season with salt; it may take 3 Tbsp Diamond Crystal or 5 teaspoons Morton kosher salt.
- Pozole Verde
- Drain hominy and add to stock. Increase heat and bring to a simmer. Cover and cook, adjusting heat as needed to maintain a simmer, until hominy is tender (some kernels should have burst from their skins), 2–3 hours. Remove from heat and add 2 Tbsp dried oregano.
- Place pepitas, tomatillos, garlic, onion, jalapeños, poblano peppers, cumin, and 1–2 cups turkey stock in a blender and purée until smooth. Heat oil in a medium pot over medium heat, add purée, and cook for about 20 minutes, stirring occasionally. Pour into the pot with the hominy and remaining stock. Bring to a boil, taste for salt, and add reserved turkey; continue cooking for about 15 minutes.
- Serve pozole verde in large bowls and garnish as desired with radish, cabbage, jalapeño, oregano, red pepper flakes, sour cream, avocado and/or lime juice.
Notes
This is a nice alternative to the usual rice or noodle soup made with Thanksgiving turkey.