A perfect way to use the leftover turkey from the holidays.
No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.
Toast seeded nacho chilies in dry pan till darkened, about 4 min.
Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent.
About 6 minutes.
Add chili paste, it should be about 3 Tbsp,
Cook mixture until it thickens, about 4 minutes.
Add the 2 cans of hominy, turkey stock, and cooked turkey.
season with salt and pepper.
Simmer for 10-15 minutes
Serve with tortilla chips,
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.
Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor
Combine pork, salt and water in medium pot.
Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes.
Remove from heat, let pork cool in liquid.
Drain still warm liquid into bowl, and set meat aside.
Put ancho chilies into cooking liquid,and soak for 20 minutes.
put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
In dutch oven over med-high, warm oil.
Add onion and saute until golden 10 minutes.
Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
Stir in pork.
Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.