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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