Linda’s Pozole

This recipe is from Linda Calderon of Oxnard, California

Linda has been a loyal subscriber to GGOO since August of 2016.

Here’s her version of Pozole (pronounce po-solay). It is a traditional soup or stew from Mexican cuisine.

Linda’s Turkey Pozole with GGOO

Ingredients

Looking for Kosher Hominy? Try this Mexican maiz. Soak it before using in your recipe

• 1 lb. of ground turkey
• 1 tsp ground cumin
• 1 tsp ground coriander or instead of these use Garam Masala – 1 tsp.
• 1/4 tsp. kosher salt and 1/2 tsp. pepper
• 1 tbsp or more of GG extra virgin olive oil
• 1 onion chopped or thinly sliced
• 1/2 bunch cilantro, stems and leaves separated
• 1-32 oz. container low-sodium or regular chicken broth
• 1-14 oz. can diced tomatoes
• 1-29 oz. can hominy, rinsed or if hominy is not available, corn or garbanzo beans can be substituted.
• 2 tbsp fresh lime juice plus avocado wedges for serving. Sliced radishes can be served also if desired, to use as an individual topping on each soup dish.

Directions:

By the way, Linda’s home in Oxnard California is next to Herzog Winery with some of the finest Kosher Wines to go with your meal!

1. In a bowl, toss ground turkey with spices – may also add 1/4 tsp. chile powder, if desired.
2. Heat oil over medium in a Dutch oven and add ground turkey and onion and cook, breaking turkey up into small pieces, until browned, 6-8 minutes.
3. Meantime, finely chop cilantro stems.
4. Add to pot and cook, stirring, 1 minute.
5. Add chicken broth and tomatoes with their juice, cover, and bring to a boil.
6. Add hominy, or its substitute from recipe, reduce heat and simmer 10 minutes.
7. Stir in lime juice.
8. Serve with cilantro leaves and radishes, if desired plus a wedge of lime to squeeze into soup.

Note: I live alone so I like to cook enough to last several days so I also add about 4-5 halved small golden potatoes to this recipe. It may also be served with warm corn tortillas.

Thank you so much for sharing your great idea Linda!