1 quart chicken stock see leftover also stir in any gravy
4 servings cilantro leaves finely chopped for garnish
4 servings coarse salt and pepper
4 servings corn chips to top soup or dip
16 coarsely processed in food processor peeled coarsely chopped
2 tablespoons thyme leaves fresh chopped
4 cloves garlic chopped
1 tablespoon ground cumin
15 ounce hominy canned looks like jumbo corn and found on specialty food or vegetable aisle
2 jalapeño peppers seeded finely chopped
1 juice of lime juiced
2 medium onions chopped
1.5 pounds turkey meat dark light cooked chopped
2 tablespoons vegetable oil
Equipment
frying pan
pot
Directions
Heat a medium soup pot or large deep skillet over medium high heat.
Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups) and the turkey.
Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat.
Garnish soup with cilantro and serve with corn chips to top or dip.
*You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.
