Weeknight Turkey Leg Posole Recipe

Warm, spicy weeknight meal magic! Turkey Leg Posole Recipe – from grocery bag to table in about 30 minutes flat!

Can you think of a better way to use up leftover turkey? Neither can we.

Is it too early to talk turkey leftovers? This spicy flavor packed soup is the perfect way to use up leftover turkey meat. And it’s a cinch to throw together on a weeknight!

Posole is a spicy corn stew and an ancient food that originated in southern Mexico – it has withstood the test of time because it is so easy and flavorful. The native peoples considered corn to be a sacred plant and so posole was a popular and revered dish. I used poblano chiles in this, which are very mild. If you want heat, roast a few jalepenos, too!

This is an incredibly easy version – from grocery bag to table in about 30 minutes!

I have made many varieties in my day, and I like using dark turkey meat best in this recipe instead of the traditional pork. The dark meat is full of flavor and stands up to the simmering required for this recipe. When you use leftover turkey meat, the whole pot full of posole – which feeds at least four people – is less than $10.

C’mon. You gotta make this!

Weeknight Turkey Leg Posole Recipe

 

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Author: Donna Kelly

Ingredients

• 3 poblano chile peppers
• 1 pound cooked dark turkey meat, diced
• ¼ cup all purpose flour
• 1 tablespoon ground oregano
• 4 tablespoons canola oil, divided
• 6 cloves garlic, diced
• 1 large onion, diced
• 4 cups reduced sodium chicken stock
• 2 tablespoons regular or ancho chile powder (or more taste)
• 1 tablespoon smoked paprika (or more to taste)
• 1 tablespoon cumin (or more to taste)
• 2 cans (15 ounces each) hominy, drained
• Salt and pepper to taste
• A few dashes Tabasco sauce, to taste

Instructions

1. Cut poblano chiles into strips and place skin side up on a baking sheet. Lightly brush the chiles with a little canola oil. Broil strips about 6 inches from heat for 2 or 3 minutes, watching closely so as not to burn, until chiles are browned. Remove from oven, let cool and dice.
2. Heat 2 tablespoons of oil in a large stockpot. Mix together the flour and oregano, and then toss the turkey pieces in that mixture. Cook turkey pieces in two batches over medium high heat for 2 to 3 minutes, stirring frequently, until well browned. Remove turkey pieces from pot.
3. Add remaining oil to pot and add onions, stirring constantly and cooking for about 2 minutes, until onion begins to be transparent. Add garlic and cook another minute.
4. Add in all remaining ingredients. Simmer for about 20 minutes. Serve hot garnished with cilantro, avocado, cheese or sour cream, as desired. And corn chips are NOT optional!

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