Turkey Posole a la Guerita Recipe
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Yeah, yeah, we know it’s not authentic, Eat_Nopal, but that doesn’t mean it’s not delicious. This soup makes for a quick, easy, satisfying weeknight dinner, even if it is “white-girl style.”
What to buy: Prepared mole paste, such as Doña Maria Mole Verde, can be found in most supermarkets or at Mexican grocers. Canned salsa verde works great in this recipe; we like Embasa brand, which is tasty and available in most grocery stores, or you can make your own.
Game plan: Posole is traditionally served with an array of garnishes. Below we give a number of options to choose from; prepare them all or just a few—any combination works great.
This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
For the posole:
- 1 tablespoon vegetable oil
- 1 medium white onion, peeled and medium dice
- 3 medium cloves garlic, coarsely chopped
- 3 tablespoons green mole paste, such as Doña Maria
- 1/2 cup salsa verde
- 1 (28-ounce) can white hominy, drained
- 4 cups (1 quart) low-sodium chicken broth
- 8 ounces shredded cooked turkey (about 1 1/2 cups)
For the garnishes:
- Thinly sliced green cabbage
- Thinly sliced radishes
- Thinly sliced avocado
- Cilantro leaves
- Lime wedges
- Fried tortilla strips
- Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and garlic, and season with salt and freshly ground black pepper. Cook until tender but not browned, about 6 minutes.
- Stir in mole paste and cook until it melts in with the vegetables, about 1 minute. Add remaining ingredients, reduce heat to medium, and bring to a simmer. Cook until flavors are melded, about 20 minutes. Season with salt, and adjust flavor as needed. Serve soup with garnishes passed on the side.
Beverage pairing: Modelo Especial, Mexico. Mexican beer can go with almost anything, but in this case it’s a nice match. Not just because the lime and cilantro in the soup naturally complement the light, fresh style of the beer, but because the carbonation in the cerveza makes for a textural contrast with the soup.
if it's not delicious, why it eat?
Thanks, for this lovely delicious recipe. It is very
easy to make.
thanks http://www.jerkyhut.com/shop/index.ph...
I just saw this... ROFL. I just made Black Beab Soup from canned black beans so I am not going to knock this... without tasting it, it sounds decently tastey and even though short-cuts have been taken... I think there is enough integrity in the approach to be considered a take on Pozole Verde (its not like you used Ground Turkey or Pesto or Zatarain's or Goya Recado or anything like that... at which point watch out... EN is coming after you!)
When I saw EN's handle in the first sentence - ROFL!!
Instead of the canned salsa verde, substitute a few roasted tomatillos, peeled and chopped poblano chiles and/or even a 14oz can of Anaheims. No blistering heat either way.
Mole paste belongs in mole, not in pozole. (Even if they DO rhyme.)
It might not be the "original" recipe, but authentic it is!
All the ingredients used are 100% mexican. Even the turkey or guajolote (hua-choh-loh-teh)!
Back in the 70's (maybe before, but I wouldn't know), Dona Maria was the first and/or most popular, ready-to-serve mole to hit the market, so, unless you'd go through the time-consuming process of making the mole paste yourself, you'd go to the supermarket, grab a glass (yes, a drinking glass! covered, of course...) from the shelve and go home to prepare it in 10 minutes. It was and still is, sold in a glass that you'd recycle for using at home which I'm sure was part of their amazing success. Mole + a glass for the same price!