Turkey Posole

Ingredients for Turkey Posole

• 2 dried ancho or pasilla chillies, seeds removed

• 475ml hot water

• 1 garlic clove

• 2 tablespoons tomato paste

• 2 tablespoons olive oil

• 1 thinly sliced medium onion

• 2 tablespoons chilli paste

• 2 425g cans white hominy, rinsed

• 1925ml turkey stock or low-sodium chicken broth

• 475ml shredded cooked turkey meat

• Salt and pepper

• Tortilla crisps, sliced avocado, coriander sprigs, and lime wedges for serving

How to make Turkey Posole

Remove seeds from 2 dried ancho or pasilla chillies; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 475ml hot water; let sit until softened, about 5 minutes. Pulse chillies in a food processor with 120ml soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.

Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6–8 minutes. Add 2 tablespoons chilli paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 425g cans white hominy, rinsed, 1925ml turkey stock or low-sodium chicken broth, and 475ml shredded cooked turkey meat; season with salt and pepper. Simmer until flavours meld, 10–15 minutes.

Serve with tortilla crisps, sliced avocado, coriander sprigs, and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.