A light soup, packed with spicy flavors and fiber-rich hominy — this easy dish is a delight. Hominy is the backbone of a great posole and the bonafide cancer-fighting ingredient in this rich and brothy... staple of Mexican comfort food. If you can’t find turkey thighs, you can use chicken thighs or drumsticks instead.
In a small pot, bring 2 cups of water to a boil. Remove from heat, add chile pepper and let steep until plump.
In a blender, process the chili peppers, ground cumin, chili powder, garlic cloves, 1 cup onion, and 1 cup water until smooth. Strain through a sieve and reserve liquid.
In a large pot over medium heat, heat olive oil. Add remaining onions and sauté for about 5 minutes, or until translucent. Season with salt and pepper.
Add turkey thighs and oregano. Cover with 10 cups water and chile liquid. Bring to a boil then reduce to a simmer. Simmer the soup for about 30 minutes, or until turkey is thoroughly cooked and fork-tender.
Remove turkey from pot and shred with two forks. Return turkey to pot and add hominy. Cook for another 5 minutes until turkey and hominy are warmed through.
Serve in bowls and garnish with cilantro, red cabbage and radishes.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
Reviews & Comments
No reviews yet.
Leave a Review or Comment