Turkey Pozole Verde

• Green Chile and Tomatillo Sauce
• 1 pound fresh tomatillos
• 1 large or 2 medium fresh poblano peppers
• 1/4 cup pepitas (green pumpkin seeds)
• 1 fresh serrano pepper
• 1 cup chopped onion
• 3-4 cloves garlic, peeled and smashed
• 1 cup fresh cilantro, picked, loosely packed
• 1 ounce freshly squeezed lime juice
• 1/2 teaspoon Kosher salt
• Turkey Pozole Verde
• 1 tablespoon neutral-flavored oil
• 1 medium onion, peeled and diced
• Kosher salt
• 3 cups Green Chile and Tomatillo Sauce
• 1 quart turkey or chicken stock
• 6 cups prepared, or 2 cans rinsed and drained hominy
• 3 cups shredded or chunked cooked turkey meat
• 1 tablespoon dried Mexican oregano or marjoram
• any or all of these for garnish: lime wedges, sprigs of fresh cilantro, thinly sliced or chopped radish, diced avocado, grated Monterey Jack cheese, sour cream or Mexican-style crema, tortilla chips or warmed tortillas

1. Preheat the oven to 375.
2. Remove the papery husks from the tomatillos and rinse the sticky layer off of them. Place the tomatillos and poblano/s on a baking sheet and roast for 40 minutes, turning them midway through.
3. Toast the pepitas in a small skillet until lightly browned. Remove from the heat and set aside.
4. Remove the baking sheet from the oven and place the tomatillos into the bowl of a blender. Put the poblano(s) in a small bowl and cover with cling film.
5. Remove the stem from the Serrano pepper, cut it in half lengthwise and scrape out the seeds and membrane with the tip of a knife. Roughly chop and add to the blender along with the chopped onion, garlic, cilantro, and toasted pepitas.
6. Rub or peel as much of the charred skin from the poblano as possible (you may want to use latex gloves for this). Remove the stem and seeds, roughly chop, and add to the blender along with the salt and lime juice. Puree until blended.
7. Taste for seasoning and adjust if necessary. You can use this immediately, or cool and refrigerate or freeze for future use.
8. In a large, heavy-bottomed pot, add the oil and heat over medium heat until shimmering. Add the onion and a pinch of salt, stir, and cook until the onion is softened.
9. Add the chile and tomatillo sauce and stir. Add the stock, hominy and turkey, stirring to combine. Rub the Mexican oregano or marjoram in your palms to lightly crush it and release the oils, then add it to the pot, stirring through. Bring to a boil, reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
10. Taste and adjust seasoning, then spoon into bowls and serve with your favorite garnishes.

green chile, peppers, pepitas, serrano pepper, onion, garlic, fresh cilantro, freshly squeezed lime juice, kosher salt, turkey, oil, onion, kosher salt, green chile, turkey, hominy, turkey meat, oregano, lime wedges

Taken from food52.com/recipes/1966-turkey-pozole-verde (may not work)