Food Network: Turkey Posole

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Turkey Posole
Recipe courtesy Rachael Ray

2 tablespoons vegetable oil, 2 turns of the pan

2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin, a palm full
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse salt and pepper
1 cup beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food
processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or
canned vegetable aisle)
1 quart chicken stock (also stir in any leftover gravy)
1 1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1 lime, juiced
Finely chopped cilantro leaves, for garnish
Corn chips of choice, to top soup or dip

Heat a medium soup pot or large deep skillet over
medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions,
garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6
minutes to soften onions then add beer and cook it off, 1 minute. Stir in

tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any
leftover gravy (up to 2 cups) and the turkey. Heat through, adjust salt and pepper
and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and
remove from heat. Garnish soup with cilantro and serve with corn chips to top or
dip.

*You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in
any flavor, widely available at larger markets who offer rotisserie chickens.