Description
A warm and flavorful soup made from leftover holiday turkey, featuring a mix of smoky and tangy flavors.
Ingredients
- 1 large turkey carcass (for making broth)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cans hominy (rinsed and drained)
- 3 medium fresh green chiles (e.g., jalapeños or serranos, chopped)
- 6 medium tomatillos (husked and chopped)
- 1 cup cilantro (chopped)
- 1/2 cup pumpkin seeds (toasted, optional)
- 1 large lime (cut into wedges)
Instructions
- Place the turkey carcass in a large pot and cover it with water. Let it simmer for at least an hour to create a rich broth. Remove the carcass and strain the broth to remove any solids.
- Add diced onion and minced garlic to the pot, cooking until soft and fragrant.
- Add chopped green chiles and tomatillos to the pot and cook for a few minutes until the tomatillos begin to soften.
- Pour in the strained turkey broth and bring it to a boil.
- Add the hominy and shredded turkey meat from the carcass back into the pot. Let everything simmer together for about 20-30 minutes.
- Stir in the chopped cilantro just before serving.
- Optionally, serve with toasted pumpkin seeds and lime wedges for extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. Reheat by thawing and warming on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican