• 6 cups water or turkey stock
  • 1 14.5oz can of diced tomatoes
  • turkey carcass
  • 2 tbl chopped bacon
  • 1 onion chopped finely
  • 2 cloves of garlic chopped
  • 1 tbl sofrito
  • 1 ancho chili rehydrated in one cup of warm water
  • 2 15oz cans of hominy
  • 1 bunch of cilantro
  • 1 tsp cumin
  • turkey, about a cup and a half shredded

hope you all had a fabulous thanksgiving!

while all of you were out shopping i spent the day at the farm:-) before i could do anything though i decided to get dinner ready so when we got home tired and hungry we can sit down to eat with in minutes.

last night i was thinking about cooking this turkey soup. i’ve been thinking about it for days because it’s been smack dab in front of my face on every food website that talks about leftovers. the thing is, one of my friends mentioned something about making a pozole (with a turkey carcass)…

a pozole is basically a soup made with pork and ribs. simmered all day with tomatoes, cilantro, garlic, onions, and hominy. have you ever had hominy before? neither have i and since my friend mentioned it i’ve been dying to try it (yes, that happens to me in less then 4 hours of thinking about something).

so there i was, thinking about pozole, dying to make it, tons of turkey. i ran to the store and got hominy.

this is the perfect excuse to try something new, get rid of leftovers and not have to slave over the stove another day.

leftover {crock pot} turkey pozole

to prep: 
  • take ancho chili and add it to 1 cup of warm water. let it sit to rehydrate for about 5-10 minutes. when plump, take off stem and blend in the water.
  • to save time and a mess, i took my turkey carcass and wrapped it in a cheese cloth. not only easy to clean up but it also makes it easier to remove.
  1. to crock pot add stock or water (or a mixture of both), 1 can of diced tomatoes, ancho chili blend, and 2 cans of hominy. set crock pot on high.
  2. meanwhile in a saute pan, heat up 1 tbl of canola oil and add bacon. when bacon is almost browned add onion and garlic, cook for 3-5 minutes till onions start to become translucent. add sofrito and continue cooking for 2-3 minutes. empty into the crock pot and mix everything together.
  3. to top of crock add 1/2 a bunch of cilantro and turkey carcass that you placed in cheese cloth.
  4. after about 3-4 hours pozole is done. take out cilantro and carcass. add chopped or shredded turkey, let it cook for another 5 minutes.

serve with crema, cilantro, lime wedges and well, with anything. this will sure to help you get rid of some of your leftovers.


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