Pozole to warm the tummy and soul

Here I am posting a Thanksgiving post in December. How is this all possible? How do the days keep whipping past? Of course I spent half of November in Maui so that creates an odd sort of a time warp for sure. (Don’t be jealous, it rained most of the time.) I hope you are enjoying your days and doing well. I promise to post a Christmas post before New years.

Thanksgiving leftovers. Who doesn’t love them? I once heard that if Thanksgiving is the biggest eating day of the year then the day after is the second biggest eating day of the year. I completely agree with this! I honestly think everything tastes better. Maybe it’s cause I’m not stuffed to the gills but I am so grateful for those leftovers.

Now I must have a repeat of that delicious dinner the day after, let’s say by brunch, seeming I had pie for breakfast, but by the next morning my mind (and my taste buds) have begun to wander. I start wondering what else I can do with all the nummy food bulging from the fridge. We all know the classic turkey sandwich that is a must the next day. In fact, when I polled my friends and majority of them voted turkey sandwiches as their favorite post turkey day food. My favorite? Turkey soup.

Yum! You’ll be good in a soup!

The first thing I do the morning after (after I’ve had my pie of course) is to stuff the turkey carcass in a large pot and make stock with it. Turkey makes the most wonderful stock and enough to last through many a soup night in the winter. Just place the turkey carcass, wings and neck included, in a large soup pot and add a cup or so of white wine, a few carrots, celery, some springs of herbs, and a chopped onion (skin on which adds more color and depth of flavor), then fill with water till just covered.

Simmer at just barely a bubble, covered, for 3-4 hours. Chill for the night and scrape the fat off the top, give it to the dog, and then bring the lovely mess up to room temp over medium heat. Remove from the heat and strip all the meat from the bones (leave in the soup) and very carefully remove all the bones and veggies from the stock. (I have found the hands are the only way to do this right, thus why room temp is so much more pleasant than 40 degrees.) And voila! Freeze in quart containers and you are well “stocked” for the winter.

Turkey Posole is a soup full of warmth and comfort

Turkey Posole

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Chipotle chili powder and smoked paprika are available at health food stores in the bulk spice section. If you don’t have them, substitute regular chili powder and bump it up to 3 teaspoons. This soups serves 4-6 people as a main dish, more if a starter dish.

Author: Cavewoman Cafe

Recipe type: Soup

Cuisine: Mexican

Serves: 12 servings

Ingredients

• Perfect Spice mix;
• 1.5 teaspoons of chipotle chili powder
• 1 teaspoon of smoked paprika
• 2 teaspoons of ground cumin
• 1.5 teaspoons of ground coriander
• 1 teaspoon of dried oregano
• 1 teaspoons of cracked black pepper
• .5 teaspoon of sea salt
• Prepare the spice blend by mixing all the spices together in a small bowl. (Double it for a great spice mix to use on anything you please.)
• Soup;
• 1-2 TBLS of coconut oil or other high heat oil
• 2 onions, coarsely chopped
• 2-6 garlic cloves, finely minced
• 1 32 oz container of low sodium organic chicken broth
• OR 1 quart of homemade chicken or turkey broth
• 2-3 cups of cooked and shredded turkey
• 4-5 fat carrots, sliced into ¼” rounds
• 2-3 stocks of celery, chopped
• 1 28 oz can of organic low sodium crushed tomatoes, undrained
• 1 4.5 can of mild diced green chilies
• 1 small can of organic tomato paste
• 2 bell peppers, coarsely chopped
• The juice of 1 to 2 limes
• 1 to 2 teaspoons of honey
• Salt and pepper to taste
• Relish;
• ½ cup of chopped cilantro
• ⅓ cup of chopped green onions
• 1 diced and peeled avocado
• Grated lime zest of one lime and juice
• 3 ounces of cotija cheese, crumbled (optional)
• A pinch of salt

Instructions

1. Get out your favorite soup pot, everyone has one, and heat it up over medium-high heat and sauté the onions and garlic till fragrant and translucent, about 2-5 mins. While they are cooking sprinkle half the spice mix over it and mix in.
2. Toss in the chopped carrots, celery and green chilies and sprinkle the rest of the spice mix over the mix while doing the cha cha. Pour in the broth, shredded meat, canned tomatoes, and paste and mix them in well.
3. Reduce heat to medium low and simmer for 20-35 minutes till the carrots are just starting to get tender and the house smells like goodness. Add the bell peppers and cook for 5 mins more, (I like my bell peppers slightly crunchy) then, taste and add the honey and the lime juice, a little bit at a time till you have the right flavor.
4. Add any salt and pepper it might need and serve with the avocado relish and radishes. Ole!

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