Sinaloa roadside turkey posole verde. With beans.

Legume · November 2018

Made a posole verde this afternoon, using a leftover turkey leg quarter and breast from the freezer that I had marinaded and grilled using Cen-Tex’s Achiote citrus marinade. I veered off course a little and replaced half the hominy with some pintos my wife made and kept it all just a little thicker than a traditional posole.

Nice start to soup, stew and chili season.

Wolfpack · November 2018

Love the idea of pintos- I often feel there is too much hominy in many of the pasoles I have had.

Grillinois · November 2018

Wow. I need to do this. It looks amazing!

theyolksonyou · November 2018

Holy sheet. I’m not a fan of hominy so pintos for the win!

SGH · November 2018

@Legume
It looks mighty fine my friend.

Legume · November 2018

Loosely followed this recipe.

https://www.foodandwine.com/recipes/mexican-chicken-pozole-verde

Used some Anaheim’s with the poblanos and scorched the chiles and tomatillos in a hot pan before the blender.

The Cen-Tex Smoker · November 2018

Holy crap man. That sounds and looks incredible.

alaskanassasin · November 2018

Wow! I have some chopped turkey in the fridge.... Thanks!

Legume · November 2018

Thanks.

@The Cen-Tex Smoker how did the brisket class turn out?

tarheelmatt · November 2018

Oh wow, this looks phenomenal! Great job ole sport.

td66snrf · November 2018

theyolksonyou said:

Holy sheet. I’m not a fan of hominy so pintos for the win!

@theyolksonyou Pozole means hominy. IMHO if you went all pintos you'd have chile Verde. I'm sure it would taste great it just wouldn't be Pozole. Cheers

JohnInCarolina · November 2018

That’s called eating with your eyes right there, bro!

bgebrent · November 2018

That looks delicious.

YEMTrey · November 2018

Absolutely beautiful bowl of grub right there. Most excellent cook.

The Cen-Tex Smoker · November 2018

Legume said:

Thanks.

@The Cen-Tex Smoker how did the brisket class turn out?

was a hit with the locals and fun for us. Brisket was stubborn as a mule and I had to punch it through at 350 (wrapped) to get home. It scorched a few thin spots and the bark was crustier than I like but overall everyone got the good bites and I made chopped on the board with the crusty bits. They liked that as much as the regular slices so I would say it was a success. fun class as almost everyone there was an egg owner. Lots of good questions and fun back and forth. They were all drinking so that helps. As I told them: I'm much more entertaining when you are drunk.