Friday, January 23, 2015

Turkey Posole Soup

I have an old cookbook called Half a Can of Tomato Paste and Other Culinary Dilemmas. It's one of my favorites because it has recipes for using up little bits of this and that. Like a cup of milk or half a can of tomato paste (something I don't have to deal with much now since tomato paste started coming in squeeze tubes). It was published in 1980 and the culinary world has changed quite a bit since then. This recipe for turkey soup was inspired by that book - using up leftovers in an interesting way.

Back in the day, everyone had a bottle of ketchup in the fridge for who-knows-how-long. Now, it's a jar of salsa. This recipe is a good place to use up that old red or green salsa. Any brand you like will do but I like green salsa best.

Posole is dried corn, commonly used in the Southwest. The kernels are whole. It was a wonderful corn flavor and a chewy texture. You can find it dried or easier still, rehydrated in cans. The canned posole makes this soup soup-er fast.

Though this is a turkey soup - because I had leftover Thanksgiving turkey in the freezer along with homemade turkey stock - you could make this with cooked chicken and commercial chicken stock for an even easier version.

Turkey Posole Soup
(serves 6)

2 Tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced into thin half moons
3 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon dried oregano, crushed in your palm
¼ teaspoon salt
¼ teaspoon black pepper
½ to 1 cup green or red salsa
8 cups turkey or chicken stock
1 pound 9 oz can posole, drained
2 cups chopped turkey meat
salt (may not need any if using commercial stock)

Possible Garnish
chopped avocado
crushed tortilla chips
grated jack or cheddar cheese

Heat up the oil in large soup pot over medium heat. Add onion and cook for 5 minutes, until translucent. Add carrots, celery, garlic, oregano, salt, and pepper. Stir around and cook for a few more minutes. Add the salsa, turkey stock, posole, and turkey meat. Bring to a boil, reduce to a simmer. Cook for 30 minutes, until carrots are tender. Taste for salt; add more if necessary. Serve with your choice of garnish on top.

No comments:

Post a Comment