If you use the dried posole, like I do, you have to get it ready first.
My recipe (New Years Eve 2023-24)
New Mexico style Turkey Posole Verde as opposed to the style in many recipes from Mexico or Texas. The difference is that we don’t use tomatillos in New Mexico and seldom garnish with pickled cabbage or radishes.
Prepare posole:
- 1 cup dried posole
1) wash and drain
2) soak for 2 hours in tap water
3) drain off water
4) in a small saucepan, simmer on low heat for 3 hours in …
- 3 c chicken broth
When posole has blossomed, prepare this in a large pot:
- 2 Tbsp oil
- 1/2 of a large onion chopped (3” onion)
- 4 garlic cloves chopped
- Pinch of salt
Sauté until translucent. Then add these spices to cook a bit and enhance the flavor. Incidentally, it smells great:
- 1/4 tsp comino
- 1 tsp mexican oregano flakes
- 1/4 tsp black pepper
- 1/2 tsp celery flakes (or chopped leaves)
Stir for 20 secs until the fragrance peaks.
Add posole and chicken broth mixture to the pot.
Now add the Turkey without the turkey bones (you decide the heat of the green chile). The total weight of turkey is 2 lbs or use all the meat from a good sized rotisserie chicken):
- 1 turkey breast meat already cooked and cubed
- 1 turkey thigh meat already cooked and cubed
- 24-32 oz frozen and thawed green chile or freshly roasted
- Add liquid to cover (approximately 3 c chicken broth)
- (Optional) 1 tsp beef base/boullion
Simmer until all the flavors join and the posole is tender
Note: you can use canned posole or even hominy in its place. Hominy is too soft but works in a pinch. Just sauté the vegetables and add the drained can with some chicken stock. Then the meat and chile. It saves 3 hours but isn’t as tasty.
