Turkey Posole Recipe

Name: Turkey Posole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 dried ancho or pasilla chiles, seeds removed; 2 cups hot water; 1 garlic clove; 2 tablespoons tomato paste; 2 tablespoons olive oil; 1 thinly sliced medium onion; 2 tablespoons chile paste; 2 15-ounce cans white hominy, rinsed; 8 cups turkey stock or low-sodium chicken broth; 2 cups shredded cooked turkey meat; Salt and pepper; Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving

Ingredients

2 dried ancho or pasilla chiles, seeds removed
2 cups hot water
1 garlic clove
2 tablespoons tomato paste
2 tablespoons olive oil
1 thinly sliced medium onion
2 tablespoons chile paste
2 15-ounce cans white hominy, rinsed
8 cups turkey stock or low-sodium chicken broth
2 cups shredded cooked turkey meat
Salt and pepper
Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 8 servings

Instructions

Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl.
Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
Heat 2 tablespoons olive oil in a large pot over medium heat.
Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6–8 minutes.
Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper.
Simmer until flavors meld, 10–15 minutes.
Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.