Green Pozole For the Pozole Soup Base 12 cups (3 quarts) turkey or chicken stock (preferably homemade) 4 cups dried hominy, soaked overnight or rinsed and drained canned hominy Kosher salt 1 cup ...

After 30 minutes, add the turkey and the blended tomatillo puree. 4. Note the recipe does not call for salt, so adjust to your preference. 5. Let simmer for an additional 20 minutes and add the ...

White Bean and Hominy Pozole with Turkey Makes 6 to 8 servings Note: Look for ancho powder in the imported aisles of large supermarkets. Or, substitute chili powder for the ancho powder and cumin.

Make the pozole: In a large saucepan cook the onion in the oil over medium heat until the onion is softened, about 5 minutes. Add the salsa, bring to a simmer and cook, stirring occasionally for ...

Toast the oregano in the same pan for 8 to 10 seconds, just until it goes from green to brown, stirring constantly and taking care not to burn. Immediately transfer to the bowl with the pumpkin seeds.

TURKEY BROTH: Put 2 turkey wings (split at the joints) or 1 turkey drumstick in a saucepan. Add turkey neck and giblets if you have them (do not use the turkey liver). Add 6 cups water.

1. Heat a 5- or 6-quart saucepan or Dutch oven over medium heat. Add oil and onion. Cook and stir until onion is golden, about 6 minutes. Stir in garlic, ancho powder, cumin and oregano; cook and ...