Today is Friday- the day after you filled your tummies with everything from game day chips and dips to turkey, gravy and of course PIE! You're full, you're bloated, you're (quite possibly, especially if you had dinner at our place) hungover and you want something easy and relatively light to help you recuperate.
I grew up in a large Mexican family and my all time, go-to, comfort food meal is Pozole. I remember being not even tall enough to reach the stove, pulling up a chair to steal giant spoonfuls of my Grandmothers pozole. I was obsessed with those plump white kernels of hominy, tender pieces of pork and the rich, spicy red broth.
If you've never had pozole, it is a hominy stew which can be made with a variety of different meats, sauce bases and stewed meat. In our house we always enjoyed the Pozole Roja variety with either pork or chicken and tons of garnishes like onions, cabbage, radishes, cilantro, chile flakes and Mexican oregano. I serve it along side some warm corn tortillas or a crispy tostada (fried corn tortilla) with refried beans and cheese. My Grandmother made everything from scratch, including her red sauce for this stew, and I pray one day she might even share her recipe with me! Until then I use a can of my favorite enchilada sauce and it tastes close enough and saves a ton of time as homemade red sauce can be very labor intensive. This is a post Thanksgiving meal you will want to make while family is still in town because it makes plenty- enough to serve about 6-8! Although rich and hearty, this stew is actually pretty low calorie (a cup of hominy weighs in at under 100 calories!) Using the white meat turkey, and low sodium chicken broth
Turkey Pozole Ingredients:
2 heaping cups of shredded turkey
1 28oz can red enchilada sauce
1 small onion, chopped
2 cloves of garlic chopped
1 29oz can of white hominy**
2 cups chicken broth
2 bay leaves
1 tsp of Mexican oregano
1 tbsp olive oil
Salt and Pepper to taste
Optional Garnish:
Shredded cabbage
Chopped onion
Cilantro
Sliced radish
Chile flake
Mexican oregano
Limes
In a large pot saute the onion and until translucent, add the garlic and cook until fragrant- do not brown. Add the remaining ingredients, except the turkey meat. Simmer on low heat for 20 minutes, stir in the turkey and simmer for about 5 minutes longer. Serve with warm corn tortillas, chips or tostada and refried beans.
**I've met them, but I will never understand them: People who hate hominy! If you are one of the misunderstood, feel free to replace the hominy with regular white corn, black beans or chickpeas!
I grew up in a large Mexican family and my all time, go-to, comfort food meal is Pozole. I remember being not even tall enough to reach the stove, pulling up a chair to steal giant spoonfuls of my Grandmothers pozole. I was obsessed with those plump white kernels of hominy, tender pieces of pork and the rich, spicy red broth.
If you've never had pozole, it is a hominy stew which can be made with a variety of different meats, sauce bases and stewed meat. In our house we always enjoyed the Pozole Roja variety with either pork or chicken and tons of garnishes like onions, cabbage, radishes, cilantro, chile flakes and Mexican oregano. I serve it along side some warm corn tortillas or a crispy tostada (fried corn tortilla) with refried beans and cheese. My Grandmother made everything from scratch, including her red sauce for this stew, and I pray one day she might even share her recipe with me! Until then I use a can of my favorite enchilada sauce and it tastes close enough and saves a ton of time as homemade red sauce can be very labor intensive. This is a post Thanksgiving meal you will want to make while family is still in town because it makes plenty- enough to serve about 6-8! Although rich and hearty, this stew is actually pretty low calorie (a cup of hominy weighs in at under 100 calories!) Using the white meat turkey, and low sodium chicken broth
Turkey Pozole Ingredients:
2 heaping cups of shredded turkey
1 28oz can red enchilada sauce
1 small onion, chopped
2 cloves of garlic chopped
1 29oz can of white hominy**
2 cups chicken broth
2 bay leaves
1 tsp of Mexican oregano
1 tbsp olive oil
Salt and Pepper to taste
Optional Garnish:
Shredded cabbage
Chopped onion
Cilantro
Sliced radish
Chile flake
Mexican oregano
Limes
In a large pot saute the onion and until translucent, add the garlic and cook until fragrant- do not brown. Add the remaining ingredients, except the turkey meat. Simmer on low heat for 20 minutes, stir in the turkey and simmer for about 5 minutes longer. Serve with warm corn tortillas, chips or tostada and refried beans.
**I've met them, but I will never understand them: People who hate hominy! If you are one of the misunderstood, feel free to replace the hominy with regular white corn, black beans or chickpeas!
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