Turkey Posole

Active Time: 1 HRTotal Time3 HR 30 MIN
Yield: Serves : 10 to 12

Ellen Bennett, the apron guru, makes her fragrant and warming turkey posole with ground pepitas, tangy tomatillos and spicy serranos.


  • 4 1/2 pounds turkey drumsticks

  • 1 large onion, cut into chunks

  • 10 garlic cloves, crushed

  • 2 quarts turkey stock

  • Kosher salt

  • 1/2 cup pepitas (hulled pumpkin seeds)

  • 3 tablespoons extra-virgin 
olive oil

  • 1 1/2 pounds tomatillos—husked, rinsed and halved

  • 3 serrano chiles, halved lengthwise and seeded

  • 1 cup lightly packed cilantro, plus leaves for serving

  • 1/4 cup chopped epazote (optional)

  • 1 1/2 teaspoons finely chopped oregano

  • 1 1/2 teaspoons ground cumin

  • 3/4 teaspoon crushed red pepper

  • Four 15-ounce cans hominy, drained and rinsed

  • Diced avocado, thinly sliced radishes, Mexican crema or sour cream, lime wedges and oregano leaves, for serving

How to Make It

Step 1    

In a large pot, cover the turkey, onion and garlic with the stock and 3 quarts of water; bring to a boil over high heat. Add a generous pinch of salt and simmer over moderately low heat until the turkey is very tender, about 2 hours and 30 minutes. 

Step 2    

Meanwhile, in a large cast-iron skillet, toast the pepitas in the olive oil over moderately high heat until golden, about 3 minutes. Transfer to a small bowl. Add the tomatillos and chiles to the skillet cut side down and cook over high heat until 
charred on the bottom, about 5 minutes. Transfer to the bowl with the pepitas.

Step 3    

Using tongs, transfer the turkey to a plate; let cool. Discard the skin and bones, 
then shred the meat. Using a slotted spoon, transfer the onion and garlic to a blender. Add the charred tomatillos, chiles and pepitas along with the 1 cup of cilantro, the epazote (if using), oregano, cumin, crushed red pepper and 2 cups of the turkey broth 
and puree until the salsa verde is smooth.

Step 4    

Stir the salsa verde into the broth in the pot and season generously with salt. Stir in the turkey and hominy and cook over moderate heat until hot, 5 minutes. Serve the posole with avocado, radishes, crema, lime wedges, oregano and cilantro.

Make Ahead

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