Thanksgiving is 
finished and you may have already gobbled up all that leftover turkey, but just in case you haven’t and you’re tired of eating it reheated, on sandwiches or any other way you prepare your turkey leftovers, here’s a warm recipe that will change things up a bit for you and won’t disappoint. It is probably my husband’s favorite soup that I make and can be made with chicken just as easily as with leftover turkey. It’s not Whole30(R) compliant, but could easily be made so by leaving out the {gluten-free} hominy (but that’s what makes it a posole, so you decide what you’d prefer based on your needs at the time). And to fill that gap, you could easily add in chopped zucchini or any other veggie that is compliant.
- 2-3 jalapenos chopped, seeded for less heat
- 1 white onion chopped
- 1 tbsp garlic chopped (1-2 cloves)
- 20 tomatillos halved or quartered
- 2-3 tbsp cooking fat coconut or olive oil preferred
- 1/2 - 1 lime juice
- 3-4 cups turkey leftover (chicken or pork are good too)
- 2 32 oz boxes chicken or bone broth compliant if Whole30
- ground cumin to taste
- 1 14.5 oz can Mexican style diced tomatoes or Rotel (these will add more heat)
- 2 15.5 oz cans hominy I prefer white, could use golden
- cilantro garnish
- avocado garnish
- Mexican queso blanco or monterrey jack garnish, omit for Whole30
- In a large stock pot saute onion, jalapenos, garlic and tomatillos in cooking fat for 3-5 minutes or until they begin to become tender.
- Stir in cooked, leftover turkey. Add chicken broth, cumin to taste, tomatoes, & hominy. Simmer 1-3 hours.
- Garnish with cilantro, avocado and cheese if desired.
Saute raw chicken or pork prior to adding veggies if you are starting with raw meat.
Easily pair this soup down and use just 1 box of broth or only 2-3 cups of meat depending on how much you have to work with,