Turkey Pozole
Course
Lunch
Cuisine
American
Servings
Prep Time
8
people
15
minutes
Cook Time
Passive Time
25
minutes
5
minutes
Servings
Prep Time
8
people
15
minutes
Cook Time
Passive Time
25
minutes
5
minutes
Ingredients
2
cups
turkey
leftover shredded
2
whole
ancho chilis
dried, seeds removed (pasilla as substitute)
2
cups
water
hot
2
cloves
garlic
peeled
2
Tbsp
tomato paste
2
Tbsp
olive oil
1
medium
Onion
thinly sliced
1 1/2
tsp
oregano
dried
1/2
tsp
Cumin
2
cans 15 oz
hominy
white, rinsed
8
cups
turkey stock
1
Tbsp
Yellow Scotch Bonnet Sauce
Blacklick® Spice Company
1
whole
avocado
sliced
1
bunch
cilantro
washed
2
whole
limes
cut into wedges
Instructions
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, sliced avocado, cilantro sprigs, lime wedges