A Turkey Soup with a Difference
After Thanksgiving, after all the turkey meat that can be sliced or snitched has been eaten, is it really necessary to boil the turkey carcass into submission? The answer in our house, apparently, is yes.
And so it was that Judy put three quarts of meaty turkey stock into the freezer, a freezer already fit to burst with frozen homemade split pea soup, frozen homemade vegetable beef soup, etc. Not that I’m complaining, it’s delicious soup. But I do suspect that Judy believes that frozen soup will be the key to survival in the coming Zombie Apocalypse.
Anyhow, yesterday Judy decided to thaw out some of that stock to make turkey posole, using a recipe she found online.
Posole is a kind of Mexican soup made with hominy. Hominy is corn that has been soaked in lye or mineral lime, causing it to soften and greatly expand. In posole it is like eating little dumplings, slightly chewy and with only the slightest hint of a corn taste.
The soup was delicious. If you like your food spicy, you probably want to put in more peppers than the recipe calls for. Without adjustment it tasted a bit bland to us, but spiciness is in the tastebuds of the eater. Judy also added some greens into the soup, just on general principles.
Once ladled into a bowl, we put chopped fresh avocado, onion, and fresh cilantro on the posole. It’s hot and filling, a good winter meal.
Did you grow up eating hominy, or did you (like me) not even know what it was until fairly late in life?