Leftover Thanksgiving Turkey Pozole

So lets take about leftovers! My turkey pozole is the perfect way to use up all of that leftover turkey from Thanksgiving. I know it is not a traditional way to eat leftovers but I promise this traditional Mexican soup is delicious and even a little healthy. 

Couple notes on the recipe. First I know the last thing you are going to want to the day after Thanksgiving is cook more, but you can make the base the day before or even freeze your turkey after Thanksgiving and make this soup a couple days later. Also if you can’t find tomatillos, just substitute unripe tomatoes with the juice of two limes to match that tart tomatillo taste. Lastly, this recipe is also good with chicken if you are on the hunt for an easy and hearty weeknight meal. 

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Turkey Pozole

• 1 lb tomatillos, husks removed and cut in half
• 1 onion, quartered
• 2 poblano peppers, seeds removed and roughly diced
• 3 to 4 cups chicken stock
• 3 garlic cloves
• 1/2 cup fresh cilantro
• 1 tsp. salt
• 1/4 tsp. pepper 
• 1 28 oz. can hominy
• 1 1/2 cups leftover turkey (or shredded chicken)
• Toppings such as sour cream, tortilla strips, radish, avocado and cilantro 

In the carafe of a blender add tomatillos, onion, peppers and 2 cups chicken stock. Blend for about 30 seconds or until roughly combined. Add garlic, cilantro, salt and pepper and blend until smooth, about 30 seconds to a minutes. 

In a Dutch oven or medium sized pot warm oil over medium high heat. Add tomatillo liquid and cook over medium for 10 minutes or until the liquid turns from bright green to darker green. Add hominy, turkey, 1 to 2 cups of the remaining stock and oregano. Warm through, taste for salt and pepper and serve with assorted toppings such as sour cream, tortilla strips, radish, avocado and cilantro.