Wednesday, December 1, 2010

Turkey Leftovers

The best part of cooking a turkey is the leftovers!  For the last 15 years, I always had a craft show the weekend after the Thanksgiving holiday.  I would always cook a turkey, a large one so there would be plenty of leftovers for the next 4 days. After my family picked over the carcass like a vulture might pick over road kill, I would make Posole  Soup.  Now that's what I'm talking about!  My favorite part of cooking a turkey!

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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Posole Soup

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!

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