Photo: Smoked Turkey Leg and Sweet Corn Pozole Recipe
Ingredients
- 4 strips thick-cut bacon, diced into 1/2-inch pieces
- 1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces
- 1 cup chopped yellow onions
- 1 teaspoon ground cumin
- 1/2 cup zucchini, finely chopped
- 1/2 cup yellow squash, finely chopped
- 1/2 cup carrot, finely chopped
- 1 tablespoon minced jalapenos
- 1 tablespoon minced garlic
- 1 cup chopped tomato
- 6 cups rich, brown chicken stock
- 2 cups cooked white hominy, rinsed and drained
- 2 cups blanched sweet corn
- 1/4 cup chopped fresh cilantro leaves
- 4 to 6 tablespoons fresh lime juice
- Salt and pepper
Directions
In a large 1-gallon pot set over medium-heat, add the bacon and cook until crispy, about 6 to 7 minutes. Use a slotted spoon to remove the bacon from the pan and set aside on a paper lined plate. Add the smoked turkey to the pot and sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin to the pot and cook until the onions are soft and begin to caramelize, about 4 minutes. Add the zucchini, yellow squash and carrots to the pot and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the chicken stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
Add blanched corn and cook for an additional 10 minutes. Add the cilantro and lime juice to the pozole and season with salt and pepper. Serve with extra cilantro and the crispy bacon.
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By mikemike0221
Baltimore, MD
on March 29, 2013
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This is one of those recipes that has lots of ingredients and I agree with other reviewers that it does takes some time to prepare, but boy oh boy is it good! My biggest problem was finding the smoked turkey legs. I live in a rural area, so local grocery stores dont tend to carry things like that. I ended up just using leftover turkey from Thanksgiving, since dark meat is usually what is most leftover. I'm sure this changed the flavor some, but the soup was very delicious and I love the taste of citrus in the soup. It was very soothing and satisfying on those cool November nights.
By stepone
austin, TX
on March 30, 2008
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I'm not sure that the amount of time and effort is equal to the pay-off: the soup is pretty good, but not as good as traditional pozole. Getting the meat off a cold/room temp turkey leg is a bother: there are quite a few tendons and connective tissue that must be removed.
This is a good use for smoked turkey legs beyond jambalaya and greens (good recipes on this site, but I'm a little bored of them now. I think it would be easier to put the turkey leg in whole (take of the skin first, and then shred the meat after the hour of simmering. If I try this recipe again (75% chance, I'll do it that way, since I know the meat would come off the bone much more easily. I'd recommend anyone considering this recipe to try it that way, as well.
By travers_9004069
on November 26, 2007
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I used store bought smoked turkey legs. They turned out to be very salty. I had to double the amount of veggies to get the salt level acceptable. Pretty messy to deal with and impossible to gey little cubes as called for.
Next time I will use ham.
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