Turkey “Posole”
I first ate and loved posole in Santa Fe, where it was made with dried hominy, pork, and hot peppers. Though I can longer eat pork and peppers, and there is no dried hominy available where I live, this recipe is one of my favorites. It is so easy and you'll love the blend of flavors. Be sure to have fresh cilantro at the table.
Soup Base
Olive oil
1 huge or 2 medium onions, chopped
3 large cloves garlic, minced
2 ribs celery, chopped
1 large (30 oz.) can white hominy
2 cups water
2 tablespoons ground cumin
Salt and pepper to taste
Cilantro, for garnish
Meat Mixture
1 small onion, chopped
1 clove garlic, minced
1 lb. ground turkey (be sure it is "natural," "organic," or "gluten-free")
In a large (at least 4.5 quart) pot, saute onion, garlic, and celery in olive oil for about 10 minutes, until translucent. Add hominy along with the liquid from the can, plus 2 cups water. Add cumin, salt, and pepper. Bring to a simmer and cook covered while cooking ground turkey in a non-stick skillet with onion and garlic. Add cooked meat mixture to soup and simmer for at least 90 minutes.
Serve with plenty of cilantro. Yield:5-6 servings. Freezes well.
Soup Base
Olive oil
1 huge or 2 medium onions, chopped
3 large cloves garlic, minced
2 ribs celery, chopped
1 large (30 oz.) can white hominy
2 cups water
2 tablespoons ground cumin
Salt and pepper to taste
Cilantro, for garnish
Meat Mixture
1 small onion, chopped
1 clove garlic, minced
1 lb. ground turkey (be sure it is "natural," "organic," or "gluten-free")
In a large (at least 4.5 quart) pot, saute onion, garlic, and celery in olive oil for about 10 minutes, until translucent. Add hominy along with the liquid from the can, plus 2 cups water. Add cumin, salt, and pepper. Bring to a simmer and cook covered while cooking ground turkey in a non-stick skillet with onion and garlic. Add cooked meat mixture to soup and simmer for at least 90 minutes.
Serve with plenty of cilantro. Yield:5-6 servings. Freezes well.
