Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer extraordinaire based in Los Angeles. Her website, What’s Gaby Cooking is a fun, sun-soaked destination for all things Southern Californian. Whether it’s cooking, “cocktail-ing,” baking or traveling, you can check out her Instagram feed for daily updates on what she’s up to.
This year, we asked Gaby what she does with her Thanksgiving leftovers. Her Turkey Posole recipe is one that you’ll be able to enjoy year-round — just substitute chicken for turkey if/when you don’t have turkey. Posole is a traditional, hearty Mexican soup that is typically made with pork and hominy.
Posole is a comfort food that reminds Gaby of growing up in Arizona. She says it’s “like a fun spin on tortilla soup and a big bowl of everything [she] wants. Plus, it’s light so it’s the perfect meal for a post-Thanksgiving feast!”
What’s Gaby Cooking: Turkey Posole
Yield: Serves 4–6
1 lb turkey breast
4 cups turkey or chicken stock (click for recipe)
2 cloves garlic, crushed
1 bay leaf
1 tsp cumin
¾ tsp chili powder
½ tsp fresh thyme, chopped
½ tsp fresh oregano, chopped
½ tsp coriander
½ salt, plus more to taste
¼ tsp red pepper flakes
1 cup canned hominy, drained and rinsed
Onion, red white or yellow—chopped
Radishes, small dice
Cherry tomatoes, halved
Cotija cheese, crumbled
Tortilla chips, served on the side and scoop up anything in the bowl
Heat the turkey or chicken stock in a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the garlic, bay leaf, thyme, oregano, cumin, chili powder, coriander, red pepper flakes and a half teaspoon of salt. Reduce the heat to low and simmer for 15 minutes.
Using 2 forks, shred the turkey into small pieces. Add the turkey and drained hominy to the Dutch oven. Raise the heat to medium to warm everything throughly. Taste and add more salt and/or other seasonings if needed. Discard the bay leaf.
Serve the soup in individual bowls and garnish with any of the desired toppings.