Adapted from Bon Appetit's Turkey Posole recipe: http://www.bonappetit.com/recipe/turkey-posole Fair warning: I have never had "legit" posole in my life, so I don't know what it's supposed to taste like. That said, even if this isn't authentic, it's easy and delicious.
I got the recipe from Bon Appetit, but I made a few tweaks.
Chile Paste
Soup and Assembly
For the chile paste:
Remove seeds from chiles; toast in a small, dry skillet over medium-high heat, turning until browned and fragrant, about 4 minutes. {Side note: I was multi-tasking when I did this, so my chiles got blackened...don't be like me. If you burn them, you'll be picking the burnt bits out of your soup when you should be eating it.} Place toasted chiles in a medium bowl. Add 2 cups of hot water to the bowl; let sit until softened, about 5 minutes. Drain, reserving 1/2 cup of the liquid. Pulse chiles in a food processor or blender with reserved liquid, garlic, and tomato paste until smooth.
Soup and Assembly:
Heat olive oil in a large pot (6-quarts is perfect) over medium heat. Cook onion, stirring occasionally, until translucent, 6-8 minutes {Side note: I caramelized the onions for a little deeper flavor. This takes a little while longer, but it's worth it.}. Add your chile paste and cook, stirring until thick and darkened, about 4 minutes. Add hominy, stock or broth, meat, and season with salt and pepper. Simmer for 10-15 minutes. Serve with tortilla chips, avocado, cilantro, and lime wedges {Side note: don't skip these--they add a freshness to the soup that's so good and the avocado adds creaminess that's to die for.}.
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I highly recommend making this a few hours (even a day) before you plan to eat it. Like many soups and stews, the longer the flavors have time to marry off the heat, the better. After I simmered it for 15 minutes, I turned off the heat, put the lid on the pot, and let it sit for an hour and a half. If it's too cool when you're ready to eat, let it reheat on low for a few minutes.
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My deepest apologies for the excessive side notes. If you know me, you know I'm detail-oriented, which is a nice way of saying that I talk entirely too much.
I got the recipe from Bon Appetit, but I made a few tweaks.
Chile Paste
- 2 dried ancho or pasilla chiles (you should be able to find these in any grocery store, but if not, most Hispanic grocery stores carry them)
- 1 garlic clove, coarsely chopped
- 2 tablespoons tomato paste (I'd recommend finding a tube of this!)
Soup and Assembly
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 15 oz. cans white hominy, drained and rinsed
- 8 cups turkey stock, low-sodium chicken broth, or vegetable broth
- 2 cups shredded, cooked turkey or chicken
- Kosher salt and freshly ground black pepper
- Tortilla chips, sliced avocado, cilantro, and lime wedges for serving (ESSENTIAL!)
For the chile paste:
Remove seeds from chiles; toast in a small, dry skillet over medium-high heat, turning until browned and fragrant, about 4 minutes. {Side note: I was multi-tasking when I did this, so my chiles got blackened...don't be like me. If you burn them, you'll be picking the burnt bits out of your soup when you should be eating it.} Place toasted chiles in a medium bowl. Add 2 cups of hot water to the bowl; let sit until softened, about 5 minutes. Drain, reserving 1/2 cup of the liquid. Pulse chiles in a food processor or blender with reserved liquid, garlic, and tomato paste until smooth.
Soup and Assembly:
Heat olive oil in a large pot (6-quarts is perfect) over medium heat. Cook onion, stirring occasionally, until translucent, 6-8 minutes {Side note: I caramelized the onions for a little deeper flavor. This takes a little while longer, but it's worth it.}. Add your chile paste and cook, stirring until thick and darkened, about 4 minutes. Add hominy, stock or broth, meat, and season with salt and pepper. Simmer for 10-15 minutes. Serve with tortilla chips, avocado, cilantro, and lime wedges {Side note: don't skip these--they add a freshness to the soup that's so good and the avocado adds creaminess that's to die for.}.
---
I highly recommend making this a few hours (even a day) before you plan to eat it. Like many soups and stews, the longer the flavors have time to marry off the heat, the better. After I simmered it for 15 minutes, I turned off the heat, put the lid on the pot, and let it sit for an hour and a half. If it's too cool when you're ready to eat, let it reheat on low for a few minutes.
---
My deepest apologies for the excessive side notes. If you know me, you know I'm detail-oriented, which is a nice way of saying that I talk entirely too much.
