When I was in Mexico this past winter, I ate this soup at a market stall and it was so delicious. This hearty soup is actually more of a stew and is ideal for using turkey leftovers. You will find hominy in the international aisle of the grocery store, but if you can't find it, substitute frozen corn instead.
- 6 cups turkey or chicken broth, low sodium, divided
- 1 jar salsa verde (green tomatillo salsa)
- 1 small yellow onion, thinly sliced
- 2 poblano chiles, cored, seeded and quartered
- 2 green jalapeño chiles with seeds, stems removed
- 2 medium garlic cloves, peeled
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 can (28 oz/798 mL) hominy, drained and rinsed (3 cups frozen corn, thawed)
- 3 cups shredded cooked turkey meat
- Garnishes: lime wedges, sour cream, shredded radishes
- Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.
- In a food processor, combine the salsa verde, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.
- In a large sauce pan over medium-high heat add oil and when shimmering, add the pepper purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.
- Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.
- To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.
Makes 4 servings