Monday, November 19, 2012

Turkey Pozole

We finally ventured out on the road and traveled to Austin.  We spent almost a week with our daughter Stephanie and her husband David which was wonderful.  We tried a few restaurants in the Austin area and had a few meals at Stephanie & David's house and one at their friend's house.  It was a very great time and a great party for our tastebuds. We took a little side trip to Fredericksburg with Stephanie and David on Wednesday and liked it so much, we decided to come back for the weekend. We found an RV park a couple of miles outside of the town and we spent the day yesterday further exploring the shops in town.  It is a quaint town, settled by German immigrants with lots of shops, great German restaurants and several wineries in the area.  We have thoroughly enjoyed exploring this area and look forward to coming to visit again.

With the cooler weather, I was craving a hearty soup and it has been a while since we had this particular one.  This is a thick and hearty soup (almost resembles a chili) and absolutely delicious.



Turkey Pozole
Makes 2-3 servings

2 cups chopped tomatoes
1 cup onion, diced
3 cloves garlic, smashed
1 6-inch tortilla, chopped
3 dried ancho chiles, stemmed, seeded and torn
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon each ground cumin and dried oregano
3 tablespoons olive oil, divided
3 cups low-sodium chicken broth
1/2 pound ground turkey breast
1/2 teaspoon each ground cumin and dried oregano
1/2 lime, juiced
1 14-ounce can yellow hominy, drained and rinsed
salt to taste
crumbled queso fresco or shredded Monterrey Jack cheese
fresh cilantro
diced avocado

Sweat tomatoes, onion, garlic, tortilla pieces, chiles, tomato paste, 1 teaspoon chili powder, and 1/2 teaspoon each ground cumin and dried oregano in 2 tablespoons oil in a large saute pan over medium heat 5 minutes, stirring occasionally.

Stir in broth, bring to a boil, reduce heat to medium-low, and simmer 10 minutes.  Transfer mixture to a blender or food processor; puree until smooth.  Return soup base to pan; keep warm over low heat. 

Saute turkey and 1/2 teaspoon each ground cumin and dried oregano in a nonstick skillet in 1 tablespoon oil, 4-5 minutes, breaking up chunks with a wooden spoon; stir in lime juice.  Transfer turkey to soup base, add hominy, and season with salt; simmer until heated through, about 2 minutes.
Garnish servings of pozole with cheese, cilantro leaves and avocado.

Recipe from Cuisine at Home for Two

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