Local Food Network Star Chef Shares Recipe
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Posole Rojo de Pavo
(Mexican Hominy Soup with Turkey)
2 TBSP olive oil
2 TBSP butter or ghee
Salt & Pepper
3 large red onions; medium diced
2 jalapenos (preferably roasted) or roasted chipotle peppers
4 large yellow and red bell peppers; medium dice
4 large garlic cloves; roasted
1/4 CUP dry sac or white wine
1 15-OUNCE can diced fire roasted tomatoes
2 fresh tomatoes; chopped
3-4 cans white hominy; drained and rinsed
5 CUPS shredded roasted turkey meat (not ground)
6 QUARTS low-sodium poultry or turkey stock
1 TSP Mexican oregano
1 bay leaf
1/8 TSP ground cloves
1/2 TSP roasted cinnamon
1 TSP ground cumin
1 TSP instant coffee
Green cabbage; Blanched in salted water for 30 seconds, shock in ice bath, dry on paper towel OR prepare a slaw with olive oil, lime, cilantro, salt & pepper and let it marinate overnight.
Avocado; thinly sliced
Limes; pith removed
Radishes; sliced thin
Cilantro (remove stems)
Mexican cheese; Cojita
*My homemade croutons: In a paper bag, toss crusty bread with shaved Mexican chocolate, jalapenos, brown sugar, salt & pepper. Bake in 350 degree oven until toasted. Toss once while baking. Cool and keep in a paper bag until ready to serve.
PREPARATION: Serves 12
1) Heat olive oil and butter on medium-high heat in a large stock pot.
2) Add onion and bell peppers and saute for 3 minutes. Add the roasted jalapenos or chipotle peppers and saute for 1 minute. Add fresh tomatoes. Saute for 1 minute.
3) Add roasted garlic and stir until fragrant. Immediately add dry sac and cook off alcohol for one minute.
4) Add chicken or turkey stock. Incorporate turkey hominy.**
5) Add the bay lead, spices and herbs.
6) Salt & Pepper to taste based on the use of unsalted/low-sodium stock.
7) Simmer for at least 45 minutes.
Note: More stock and roasted tomatoes may be added if you like a less hearty soup.
**Hominy is a food made from kernels of corn which are soaked in all alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size.
Hominy can be made with either white or yellow corm, specifically maize, which is the type of corn used in making corn meal and other grain products--as opposed to sweet corn, which is the vegetable that can be eaten on the cob.