Vegetable Chicken or Turkey Pozole

Vegetable Chicken or Turkey Pozole

                              Vegetable Chicken or Turkey Pozole.

Vegetable Chicken or Turkey PozoleSo, I actually used a combination of leftover roasted turkey and chicken in this pozole dish, along with the plentitude of organic vegetables being harvested right now! My Vegetable Chicken or Turkey Pozole is filled with organic tomatoes, cob corn, late summer squash, Napa cabbage, carrots, celery, baby potatoes, cilantro, onion and garlic, along with left over free range roasted turkey and chicken with the schmaltz, if available. The pozole is seasoned with New Mexican red chili powder and oregano indio, then brightened with a dash of lime juice. Just one half pound of precooked hominy and it’s cooking broth fills the dish with the chewy texture that is  so signature of pozole! My Vegetable Chicken or Turkey Pozole is a quick and easy use of leftover poultry and must use organic vegetables! Serve in deep bowls with organic radish slices and avocado; my Vegetable Chicken or Turkey Pozole is just delicious! Enjoy.

1/2 pound dried hominy, soaked overnight then cooked until chewy (Rancho Gordo is good)

3/4 cup of poultry schmaltz or 1/4 cup olive oil

1 or 2 cups of roasted leftover free range poultry

1 organic onion, peeled and chopped

2-3 organic garlic cloves, peeled and chopped

1 cup chopped organic celery

1 organic carrot, chopped

1-2 organic jalapeños, seeded and chopped

2-3 organic yellow summer squash, cut up

3 ripe organic tomatoes, cut up

1 32 ounce unsalted chicken, turkey or vegetable broth

Boiling water if needed

2 cups sliced organic Napa cabbage

1 organic corn on the cob, cut into 3 or 4 pieces, use a sharp knife

8-10 organic baby potatoes

2 teaspoons New Mexican red chili powder (Rancho Gordo is good)

2 tablespoons Mexican oregano indio (Rancho Gordo is good)

Himalayan salt to taste

Ground pepper to taste(optional)

1 bunch organic cilantro, roughly chopped

1/2 pound cooked hominy with the broth

2 tablespoons organic lime juice

Sliced organic radishes and chopped avocado for serving(optional)

In a large stock pot heat up the schmaltz or olive oil to medium high

Add the onion and garlic, sauté

Add in the left over poultry and the next 5 vegetables 

Stir in the broth and add the seasonings

Stir in the hominy with it’s broth

Add in the potatoes, cabbage and cob corn pieces

Lower to simmer and add boiling water if necessary

Stir in the cilantro and the lime juice

Simmer for about 25 minutes

To make this pozole vegetarian, use vegetable broth, olive oil and omit the poultry; it will still be delicious!

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