Red turkey pozole

Red turkey pozole

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Pozole is an incredibly full-flavoured and hearty soup. Dating back to pre-Colombian times, this ceremonial soup is primarily made from nixtamalised (a process of soaking and boiling) white corn, also known as hominy. It is available rehydrated and tinned. History tells us it was originally made with human meat by cannibals and used at special rituals. This is now replaced with pork – or pig’s head, to increase the flavour and theatre of the dish. Here I’ve created a more celebratory version using turkey, perfect for Christmas or Thanksgiving left-overs. The spice element, fresh salad component and array of condiments make for a perfect pick-me-up after too much fun at a festive event.

Broth

Ingredients

Quantity Ingredient
1kg turkey breast, or turkey bones from a left-over roast
good pinch salt
2 litres chicken stock
250g Pasilla chilli relish
2 corn cobs, cut into 4
2 red onions, quartered
2 large handfuls tarragon leaves
1 large handful sage leaves
4 bay leaves
300g cooked or tinned hominy

Garnish

Quantity Ingredient
1 small white cabbage, very finely shredded
6 breakfast radishes, thinly sliced
2 white onions, thinly sliced
1 large handful coriander leaves, roughly chopped
3 pickled jalapenos, sliced
200g sour cream
200g Tortilla dough

Method

  1. To prepare the broth, place the turkey breast or bones in a large saucepan with the salt. Pour in the stock and bring to the boil over medium–high heat. Skim off the impurities that have come to the surface.
  2. Add the pasilla chilli relish, corn, onion and herbs. Reduce the heat and simmer for 30 minutes. Remove the turkey breast and set aside to cool slightly. Simmer for a further hour. Remove the corn cobs, set aside to cool slightly. Cut off the kernels and set aside.
  3. Once cooled, shred the turkey, pulling the meat into fine strips lengthways. Cover until required.
  4. Strain the stock through a fine-mesh sieve, return to a clean pan and gently simmer until it is reduced to a well-balanced and flavoured broth of approximately 1.5 litres.
  5. Add the hominy, corn, shredded meat and half of the cabbage, radish and onion prepared for the garnish to the broth.
  6. To serve, ladle the soup into serving bowls. Place the remaining garnish ingredients into individual serving bowls and encourage guests to add as desired.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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