Southwestern Smoked turkey Pozole (qview)

hooligan8403

Meat Mopper

Original poster

Oct 25, 2011

248

11

Montgomery Al

• Feb 12, 2012

• #1

Ok so I have been craving a taste of home for awhile now and decided since i cant find what I want at a restaurant around here that Id just make it. Didnt have any pork or chicken which is usually used but Iv been trying to get rid of the three turkeys that the military gave me for the holidays. (Being a poor airman is paying off.) Thawed the turkey out over a couple days and then brined it overnight in some spices i kind of just threw together. then I rubbed the breast down with another spice mixture and butter and then topped it off with the same spice mixture and olive oil. Its in the smoker now so more to come later. Probably be kind of a three parter really since im doing more with it. smoking it with mesquite and apple wood.

The Brine

Bird in the Brine

ready for the night

Patted dry

Spice rub

Mixed with butter for the breast

Breast all flavored up

Took me two washes to get my hand to not be orange.

ready for the smoker,

 

hooligan8403

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Original poster

Thread starter

Oct 25, 2011

248

11

Montgomery Al

• Feb 12, 2012

• #2

Forgot to post what the rub and brine was. Brine is going to be a very rough estimate as i kind of just threw things in the pot.

Rub

1 1/2 Tbsp Garlic powder

1Tbsp Onion powder

1 Tbsp Paprika

3 Tbsp Chili powder

1 Tbsp Salt

Brine

1/2 Cup red peeper flakes

1 cup Salt

3/4 cup sugar

1 cup chili powder

1 cup red pepper

1/2 cup garlic powder

1/4 onion powder

 

SmokinAl

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• Feb 12, 2012

• #3

Great start!

 

sprky

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Hutchinson Kansas

• Feb 12, 2012

• #4

 so far

 

hooligan8403

Meat Mopper

Original poster

Thread starter

Oct 25, 2011

248

11

Montgomery Al

• Feb 13, 2012

• #5

The breast meat.

Breast meat without skin to show the under skin rub.

Cooking the Pozole

Bowl of Pozole with fresh Cilantro.

 

barneypoo69

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Dec 28, 2009

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Kyle, Republic of Texas

• Feb 13, 2012

• #6

Man ! Sorry, but what is Pozole (looks wonderful) & how do you make it ? Turkey looks wonderful also.

That Pozole looks like menudo.

 

hooligan8403

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Thread starter

Oct 25, 2011

248

11

Montgomery Al

• Feb 13, 2012

• #7

Barneypoo69 said:

Man ! Sorry, but what is Pozole (looks wonderful) & how do you make it ? Turkey looks wonderful also.

That Pozole looks like menudo.

Click to expand...

Its like menudo but no tripe usually chicken or pork and lots of hominy.

1 Onion Chopped roughly

10 Garlic cloves minced

3 quarts chicken broth

28 oz red enchilada sauce (I was lazy and didnt want o make the rep pepper puree)

dried oregano crumbled

8 Tbsp chili powder ( I put more because I like things hotter)

Olive oil to saute the onion and garlic

One 108oz can of white hominy and one 12 oz can of white hominy

3 Bay leaves

I mixed the drippings from the turkey and the olive oil to saute the garlic and onion until its translucent then threw in everything but the hominy. simmered for an hour and then added the hominy and cooked until it was tender so about 30 minutes. Came out pretty good.

 

smokin - k

Meat Mopper

Apr 22, 2011

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Portland, OR

• Feb 14, 2012

• #8

Thanks for sharing! Looks awesome...! Happy Smoking, Smokin - K

 

oldschoolbbq

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NW Ohio - outside Toledo

• Feb 14, 2012

• #9

NICE , Hooligan ,  

     love Hominy and make it a lot for me and the Son , he likes the Pork and Mutton Posole better , I rather lean towards the Menudo side , but don't get me wrong , I won't pass a bowl of Posole of whatever...

 

hooligan8403

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Oct 25, 2011

248

11

Montgomery Al

• Feb 14, 2012

• #10

oldschoolbbq said:

NICE , Hooligan ,  

     love Hominy and make it a lot for me and the Son , he likes the Pork and Mutton Posole better , I rather lean towards the Menudo side , but don't get me wrong , I won't pass a bowl of Posole of whatever...

Click to expand...

Yeah I used what I had in the freezer. Would have preferred pork but hey not complaining this far from home.

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Feb 14, 2012

• #11

That's some good looking turkey and posole. And thanks for your service!!!!!

 

harleysmoker

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Dec 8, 2011

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12

Naples, FL

• Feb 16, 2012

• #12

Looks good. I haven't had Pozole in a long time. Where is the shredded cabbage on top?

I miss my Mexican friends cooking, he made Lamb kind of like that without hominy one time for a big party he had. It was really good. The next day we all drank the red broth for hang overs.

 

scarbelly

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Jul 26, 2009

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• Feb 16, 2012

• #13

Looks like it turned out great. I love a good bowl of Pozole -  and thank you for your service 

 

hooligan8403

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Oct 25, 2011

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Montgomery Al

• Feb 16, 2012

• #14

HarleySmoker said:

Looks good. I haven't had Pozole in a long time. Where is the shredded cabbage on top?

I miss my Mexican friends cooking, he made Lamb kind of like that without hominy one time for a big party he had. It was really good. The next day we all drank the red broth for hang overs.

Click to expand...

Never had it with shredded cabbage. usually just throw some fresh cilantro on it.