Soup Struttin’: Wild Turkey Pozole
Turkey hunting is addicting. Addicting in the way that you want to give up real life and live like Tom Hanks in Cast Away, foraging on wild edibles, muttering to Wilson about your turkey hunting strategies for the day. The thing about hunting turkeys is just when you think you have them patterned, they pull a fast one on you- and they’re gone. This leaves you convinced that one more chance, one more opportunity and you will get a bird.
Chuck Noland, Cast Away
Now I know what I have to do now. I gotta keep breathing because tomorrow the sun will rise. Who knows what the tide could bring?
For opening weekend in South Texas this year we were called back to hunt turkey with our good friends the Klenzendorfs. So what better way to start the weekend off than with some wild turkey pozole (po’sole)? If prepped ahead of time, this is an easy recipe to make for any week night.
- Wild turkey (I used two bone-in legs and a breast)
- dried pasilla peppers (If my friend Bryan is reading this, the more the better)
- 4 cups chicken stock (optional)
- 2 15 oz. cans golden hominy
- 1 15 oz. can of white hominy
- Cilantro, chopped
- Red radishes, sliced
- Salsa verde (I make mine)
- Avacado, diced
- Cabbage, shredded
- Shredded Sharp cheddar, I use Tillamook
- Tortilla strips, I fry mine and add Tajin seasoning while they are still hot
- First you will want to make shredded wild turkey and stock. Add bone in turkey to crockpot and cover with water (This is where you can add the chicken broth for extra flavor if you wish). Add pasilla peppers and cook on high until meat is cooked and falling off the bone.
- Pull out the meat and discard bones. Be sure to get all those brittle bones from the legs. Shred.
- Remove the pasilla peppers and pulse in a food processor until relatively smooth. There will still be some chunks. Add this back into your broth.
- Strain broth several times. It should be a rich golden color with a slightly red hue. I save this broth in a plastic container until ready to use or you could freeze it.
- Meanwhile add some salsa verde to your shredded turkey and mix. Store this until ready to use.
- For turkey opener I did all this the day before, including the prep of all the toppings except the tortilla strips (cabbage, cheese, radish, cilantro)
Put it all together:
- When you are ready to put it all together, add the stock to a pot or back into the crockpot. If you need more liquid you can always add more water or chicken stock to thin it out. This will be the base of your soup so make sure there is enough to feed everyone.
- Add some shredded turkey to the stock, reserving some for crisping on top. You can add more salsa verde as well for some extra flavoring.
- Add your cans of hominy including the juice. Heat through- about thirty minutes.
- If you are making your own tortilla strips this is a good time to start.
- Right before serving add the reserved turkey and salsa verde to a cast iron skillet with some olive oil and crisp slightly.
- Serve in deep, wide bowls with all the fixin’s on top. Enjoy!