Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth. In my version, I make a broth of the turkey carcass, smoked ham hocks, celery, and onions. The key is getting the broth right. Here's my recipe for Posole.
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1 turkey carcass
2 smoked ham hocks (with meat on them)
1 med onion chopped
2 stalks celery chopped
Salt to taste
Bring to boil, lower heat and simmer for about an hour. Strain broth into another pot. Pick off the turkey and pork meat and set aside. Discard the rest. Be sure to get the broth right!
To the broth in the pot add:
The reserved meat
2 shredded carrots
1 sm onion diced
1 can hominy (without the liquid)
Cook just until carrots are tender. It shouldn't be long at all.
Serve the pot on the table. Garnish soup with thinly sliced cabbage, chopped cilantro, sliced radishes, lime slices and tortillas. You'll be in heaven!