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2 lbs. smoked turkey legs and thighs
3 qt. water
2 tbsp. vegetable oil
2 small onions, chopped
1 cup celery, thinly sliced
2 tbsp. Pasilla chili powder ( or other mild chili powder)
1 tsp. ground cumin
3/4 tsp. ground oregano
2 large cloves garlic, minced
2 cans (16 oz.) prepared posole corn (white hominy), drained
1 cup red bell pepper, seeded and diced salt and pepper, to taste
Garnish suggestions: sour cream, sliced green onions, chopped cilantro or parsley
One day before serving: Place the smoked turkey into a large soup pot and cover with the water. Bring to a boil then reduce to a simmer. Simmer smoked turkey four to six hours or until meat is tender and broth has a nice smoky flavor. Allow broth to cool slightly. Remove meat, place into a large ziplock and refrigerate for a few hours or overnight. Strain broth into a smaller container, cover and refrigerate it as well. Remove fat from broth when it has congealed.
Day of serving: Remove all skin, fat, bones and gristle from smoked turkey meat. Chop smoked turkey into roughly 1/2-inch cubes; cover and set meat aside in the refrigerator. In a large soup pot, heat vegetable oil over medium-high heat. Sauté onions and celery until translucent and soft, then add spices and garlic. Sauté one minute more, then add the posole, the smoked turkey stock, the turkey, and the red bell pepper. Bring soup to a boil then reduce to a simmer. Simmer soup for about 30 minutes. Add salt and pepper to taste. Serve hot with suggested garnishes. Makes 6 to 8 servings.