Photo: Greg Dupree; Styling: Mindi Shapiro Levine
Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)

How to Make It

Heat olive oil in a Dutch oven over medium-high. Add onion, celery, garlic, oregano, cumin, and chili powder; cook, stirring constantly, 5 minutes. Add tomatillos; cook, stirring constantly, 1 minute. Add Turkey Stock, hominy, and green chiles; bring to a boil. Stir in roast turkey; reduce heat to low, and simmer until heated through, about 20 minutes. Remove from heat, and stir in cilantro, lime juice, salt, and pepper. Serve immediately with toppings.

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