Smoked Turkey Leg and Sweet Corn Pozole

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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.

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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.

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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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I love this recipe. I changed the smoked turkey legs to smoked ham and it was wonderful.