Turkey Posole

Tonight's dinner comes to you courtesy of Beef Short-Ribs That Refused to Thaw. Yes, indeedy. Thankfully, I have an ever-present plethora of Leftovers in my fridge, so there was no emergency.

Oh, and if any of my dear readers wonder why on earth I didn't just "nuke" the short-ribs, well... you must be strangers and I'd really like you to drop me a line, letting me know how you found my blog.
The rest of y'alls must know that I do not and will not use a microwave. Everyone don your tinfoil hats, please. Microwaves are evil.

Ok, on we go to the food... I had leftover turkey from the first Iron Chef Mom night, I have an eternal supply of chicken broth, and the superfecta of aromatics is always on hand. (Onion, celery, carrot, and garlic.) Perfect! I can fudge the rest.

Turkey Posole, Gringo-Style

1 shot of sotol, in a glass, over ice, with a brief splash of plain seltzer
2 Tbsns fat... bacon for flavor, coconut for immune-boosting lauric acid, olive oil, if you insist
1 onion, diced
1 carrot, diced
1 stalk celery, diced (see a theme here?)
however much garlic you like, chopped, I used 5 cloves
1 shot of tequila (don't waste the sotol!)
2 cups (or so) chicken broth
1/2 a can diced tomatoes (bonus points for Ro-Tel)
1/2 cup corn kernels (please, god, not from a can)
about a cup of cooked turkey, chopped up or torn
avocado, diced (and tossed with lime juice, to keep it green)

1. Insert sotol into cook. Not all at once... just... get that going.

2. Get the first three veggies cooking in the fat over med-high heat. Don't stir too often, so you can maybe get a hint of precious "char." Once the onions are getting soft, toss in the garlic. Stir a lot... don't burn the garlic. After just a minute, pour in about a shot of tequila, to deglaze, or something. If your pot is hot enough, it'll reduce rather quickly. Smells great, though.

3. Add the chicken broth, tomatoes, corn, and turkey. Stir.

4. Add spices, to taste: cumin, coriander, ancho chile powder (or regular chili powder), paprika, salt, pepper. Yum! I used about 1 teaspoon of each spice, no idea how much salt, and 8 grinds of black pepper. Also add about a teaspoon of dried cilantro, or a tablespoon of fresh. Stir. Once it has come up to a simmer again, reduce the heat to low. I simmered mine for as long as it took the pasta (for the kids) to cook. So, um... 30 minutes? Probably doesn't really need that long. Serve it up in bowls and top with the diced avocado.


Real posole is made with hominy, not regular corn kernels. Oh, well.

This is really colorful and pretty and yummy.

Real posole would also have a jalepeno or similar in it. I relied on my ancho chile powder. I can't do super spicy at the moment.

Oh, and if you're wanting dessert, may I suggest a lovely, easy-to-make margarita? Put ice in a glass. Put one shot of tequila, the juice from a wedge of lime, and a generous squirt of agave nectar into something with a good lid (I use an itty bitty plastic storage container.) Shake. Pour over ice and add some club soda or seltzer. Enjoy.