Tuesday, January 5, 2016

New Mexican Green Chile, Turkey & Posole Soup

Soup week begins this year's weekly Comfort Food Feast recipe roundup from Food Network. I decided to share one of my family's favorite dishes, Green Chile, Turkey & Posole Soup. Dried Posole, aka hominy, is a staple in New Mexico and makes a delicious soup or stew. I use the leftover frozen turkey carcass from Thanksgiving and New Mexican green chile. (I always have a freezer full from the previous summer's crop.) It is more traditional to make this dish with red chile, but I like the combination of turkey and green chile.

This recipe takes a lot of time to cook, but the actual hands-on work is fast. You can shorten the time by using prepared turkey or chicken broth, cooked turkey and canned posole but it is just not as good. I spend a January Sunday preparing the posole. The smell of the soup is intoxicating, and I can watch the football playoffs while everything is simmering away. The leftovers (if you have any) freeze well.

Serve with warm flour tortillas, chips, guacamole, and salsa. Garnish the soup with chopped onion, cilantro, chopped radishes and a squeeze of lime. Yum...Happy Winter!

New Mexican Green Chile, Turkey & Posole Soup

1 1/2 lbs dried posole (hominy)
1 turkey carcass
1 large onion, chopped
3 carrots, chopped
1 tablespoon dried parsley
8 New Mexican green chiles, roasted, seeded and chopped
4 cloves garlic, minced
sea salt
black pepper
chopped cilantro
chopped onion
chopped radishes
lime wedges

Place posole in a large bowl, cover with water and soak for 8 hours or overnight. Drain and set aside.

Place turkey carcass in a large stockpot. Add half of the chopped onion, the carrots, parsley and enough water to cover all ingredients. Bring to a boil, reduce heat to low and simmer for 4 hours. Add the soaked posole, bring back to a boil. Reduce heat enough to keep liquid at a slow boil (small bubbles) and continue cooking for 3 hours.

Add the remaining onion, green chiles, garlic and a large pinch salt and pepper. Simmer for another hour or until the posole is soft and has burst. Remove any remaining turkey meat from carcass and discard bones. Taste soup and adjust salt and pepper if needed. Serve in large bowls garnished with cilantro, onion, radishes and lime.

I like adding warm flour tortillas, tortilla chips, salsa and guacamole to the menu. Freshly squeezed lime margaritas provide a festive touch.

It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: 
Split Pea Soup with Carrots and Ham
Homemade Delish: 
Italian Cioppino Soup
Taste with the Eyes: 
Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: 
Tomato Soup
Dishing with Divya: 
Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: 
Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: 
Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: 
New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: 
Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 
14 Sensational Soups
Big Girls Small Kitchen: 
Winter Squash & Chickpea Ribollita
The Mediterranean Dish: 
Mediterranean Spicy Spinach Lentil Soup
The Mom 100: 
Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 
5 No-Brainers for Improving Chicken Soup
FN Dish: 
Soup's On! 5 Warming Must-Make Bowls


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.


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    Ingredients You'll Need
    Frozen Turkey Carcass: Don't throw away that leftover turkey carcass after your holiday feast. It's the secret ingredient that will infuse this soup with rich, savory flavor.
    New Mexican Green Chile: The star of the show, this ingredient adds a smoky, spicy kick that elevates the entire dish.
    Posole (Hominy): These large, fluffy corn kernels bring a unique texture and flavor to the soup.
    Flour Tortillas: Perfect for dunking into your soup, these tortillas add a delightful, warm contrast to the spicy broth.
    Chips: Whether you prefer tortilla chips, corn chips, or any of your favorite crunchy snacks, they're a must-have for added texture.
    Guacamole: Creamy, fresh, and full of flavor, guacamole adds a refreshing element to balance the heat of the chiles.
    Salsa: Choose your favorite salsa, whether it's mild, medium, or hot, to customize the heat level of the dish.
    Garnishes: Finish your soup with traditional garnishes like shredded cheese, diced onions, and a squeeze of fresh lime juice.
    Cooking Up a Storm
    Simmering the Broth: Begin by placing the frozen turkey carcass in a large pot and covering it with water. Bring it to a boil, then reduce the heat to simmer for about 30 minutes. This step extracts all the savory goodness from the bones.
    Adding the Green Chile and Posole: After you've simmered the turkey, add the New Mexican green chile and Posole to the pot. Simmer for another 30 minutes, allowing the flavors to meld.
    Serving It Up: Ladle the steaming soup into bowls and serve with warm flour tortillas and a platter of chips, guacamole, salsa, and your choice of garnishes.
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