Turkey pozole verde
Meat soups
Mexican cuisine
Over the course of the final weeks of our outdoor farmers’ market, I start stockpiling tomatillos and fresh green chile peppers to make batches of tomatillo and green chile sauce. It’s tasty and super versatile: it can be used like a regular red salsa, it can be thinned with stock to sauce enchiladas, or it can be incorporated into a pozole verde, one of my favorite ways to cook up leftover turkey or chicken. The sauce freezes well, and its citrusy tang is always welcome on cold damp nights, a reminder that summer will be back again soon. Note: I generally make this stew with dried hominy that I’ve soaked overnight and cooked until soft – it takes a bit of time, but I like to prepare a big batch at once and portion out the cooked, drained hominy in freezer bags so I have convenience portions for future meals. The texture of hominy that has been soaked and cooked from dry kernels is superior to that of canned, but you can certainly use a canned version to save time – just drain it well and add it to the stew about 10 minutes before serving, so it doesn’t get too soft.
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