45 Minutes 6-8 people
By Doreen Colondres
To "warm-up", here is a traditional Mexican soup generally served as a main dish that can be found particularly in the regions of Jalisco, Guanajuato, and Michoacán among others. You can find a wide variety of preparations and flavors to include, chicken, pork, clear (white), red, and one of my favorites, green with turkey, which makes it perfect for the holidays. This portion yields about 20 coffee cups if you wish for it to make and appearance in your next party.
- 4 pounds fresh turkey breast or thighs
- 12 cups of water or natural chicken stock (organic preferably)
- 30 oz of maíz pozolero or hominy
- 1/2 white onion
- 2 garlic cloves
- 1 cup natural chicken stock (organic preferably)
- 6 green tomatillos, peeled and cleaned
- 1 medium white onion, halved
- 2 poblano chiles (deveined and seedless if you don't want the spiciness)
- 1 serrano chile (deveined and seedless if you don't want the spiciness)
- 3 whole garlic cloves
- 1 tbsp. dry oregano
- 1 bunch of cilantro (1 1/2 cups, chopped)
- Shredded red cabbage
- Sliced avocado
- Dried oregano
- Thinly sliced radish
- Wash turkey under running water and remove skin.
- In a deep pot, add the turkey, water, onion, garlic and bring to a high heat boil.
- Once it has come to a boil, bring temperature down to a medium heat, remove any fat residue that may had accumulated on top and cook for 45 minutes (do not boil).
- Remove and crumble or shred the turkey.
- Remove the onion, garlic, and any excess fat that may be present and return the turkey back to the pot.
- Add the salsa verde, hominy, and season to taste with salt, cook for another 15-20 minutes. If you prefer, you can strain the salsa before adding to the broth in order to achieve a more delicate flavor and appearance.
- Serve with garnishes on the side.
- In a blender, combine the chicken stock, chiles, onion, garlic, cilantro and blend until you form a homogeneous sauce. Set aside for later use with the broth. If you wish to obtain a bolder flavor, roast the tomatillos, onions and chiles on a comal, griddle, frying pan, or oven. Remove the skin of the chiles and then add them all to the blender with the tomatillos.
- Remember to peel and clean the tomatillos well under running water rubbing them with your hands to remove the stickiness of the skin before cooking.