OK - here come the turkey leftovers! After a day of running errands and a very late breakfast, we arrived at home scratching our heads over what to eat for a very late lunch. It only took a few minutes to come up with an idea, one that we had all of the ingredients on hand to make.
Several years ago I did a week long homestay in Morelia, Mexico with Lupita and her family. She's the one who taught me to make the ALBONDIGAS PICANTES and a few other dishes while I was there with them. The recipe we made yesterday, POSOLILLO, is one that has poultry and poultry stock as the main ingredients, with fresh corn, tomatillos, and chile poblanos in supporting roles. It is also one that calls for different garnishes - sliced or chopped radishes, thinly sliced cabbage, diced avocado, and lime wedges on the side. I suppose you can also add some nice queso fresco on the top, but we are still recovering from Wednesday evening's cheese based dinner.
I had plenty of turkey from the turkey we baked the other day, and some that we simmered on the stove top to make a nice, rich caldo (broth). Remember: we didn't eat Thanksgiving dinner at home, but did cook a turkey just to use for all of these Mexican dishes. To the cooked and shredded turkey and broth we added some roasted corn kernels, salt, pepper, and a puree made from tomatillos, chile poblanos and garlic. I always add a pinch of oregano before putting the lid on the pot and allowing it to simmer for an hour or so.
The final meal - a big bowl of steaming soup topped with shredded cabbage, radishes, avocado, and lime juice was just what we needed after the big Thanksgiving meal. I had de-greased my turkey broth and used breast meat in the soup plus vegetables. And, still feeling a bit full from the previous day's meal, we didn't need to serve tortillas on the side!
Here's the recipe for POSOLILLO ~
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4 cups of white corn, either fresh or frozen
1/2 white onion sliced into very thin rings
Simmer the above ingredients for about 20-30 minutes or until the corn and onion are cooked. Be careful not to boil. While this is simmering, in a separate pot cook in enough water to cover:
3 tomatillos (without the husks)
1 chile poblano
When these have softened enough to blend into a puree, blend them on high with:
1 large clove of garlic
1/2 cup of coarsely chopped cilantro
Once blended into a smooth mixture, add to the posillo along with 1 cup of cooked chicken or turkey meat. Simmer all of the above for another 15 minutes before serving in large bowls.
On the table serve a plate with the following:
Thinly sliced radishes
Thinly sliced cabbage
Diced avocado cubes
Lime wedges
Into your soup bowl squeeze a little lime juice, then toss a little of the cabbage, radishes and avocado. (Some add some crumbled cheese, such as queso fresco or a bit of feta) ¡Buen Provecho!
Oh, and by the way - adjust the seasoning along the way. I always use chicken stock that is seasoned, but sometimes add a little more sea salt and a pinch of oregano.
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