We modified an America’s Test Kitchen recipe for pork pozole to use smoked turkey instead. We used 5 lb smoked turkey, a combo of 4 drumsticks (2 packages) and 2 wings (1 package). Because it is both tough and high in sodium, we prepared it as follows (loosely based on http://horizonsmagazine.com/blog/how-to-heat-up-smoked-turkey-drumsticks/): first, using a large Dutch oven, place the drums in the pot, then fit on the wing parts. Cover with water, then bring to a boil, uncovered, for 30 mins. Using tongs, remove the drums and wings, then discard all of the simmering liquid from the pot (this is heavily salted, seasoned liquid). Reload the pot with the drums and wings, then cover with new water. Bring to a boil, then reduce to a simmer. Cover and let simmer until meat is tender (about 1.5 to 2 hours). Let cool, remove the drums and wings, and discard simmering liquid. Using your fingers, remove the meat and skin from the bones. Discard the bones, tendon, the cartilage (pay special attention to the drum sticks for needle-shaped hard tendon), then tear or cut the meat and skin into bite-sized pieces and set aside.
Second, using a large Dutch oven, saute 2 chopped onions in a little canola oil, sprinkle with a little salt. When translucent, add 5 cloves minced garlic. Add the shredded turkey, and stir well. Add 14.5 oz canned, diced tomatoes, 6 cups chicken broth (we use unsalted), and several sprigs fresh oregano or marjoram (about 1 ½ Tbsp). Bring to a boil, then reduce to a simmer, cover, and place in a preheated 300 degree oven until flavors meld (about 45 mins). In the mean time, place 2 oz (about 3 large) dried Ancho chiles (seeds and stems removed) in 1 ½ cups boiling water, and cover until tender (about 20 mins). Blend ancho mixture until smooth, then set aside. Remove pot from oven. Add 40 oz (three 13.5 oz cans) canned white hominy (drained and rinsed) to the pot, along with the ancho mixture. If desired, to thicken stew, make a slurry of 2 mounded Tbsp fine cornmeal with 4 Tbsp cold water, then stir into the stew (see Note below). Simmer stew until flavors meld (about 30 mins). Serve with warmed tortillas (I heated them one at a time in a skillet), lime wedges, roughly chopped cilantro, sliced avocado, and sliced radishes. (Oct. 2018)
Note: We found the turkey did not add as much unctuous texture to the stew as the pork, which is why we added the cornmeal slurry. The cornmeal needs to cook in the stew for at least 20 mins to not taste raw. We still found the stew thinner than we would have preferred in the end, but we had to balance our desire to thicken again with not wanting to overcook the hominy.
Cooking Adventures 