Turkey or Chicken Posole

"Leftover"  Turkey *or Chicken Posole
(a Rachel Ray inspired Mexican Soup/Stew)

Ingredients:
1 teaspoon vegetable oil
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin 
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse sea salt and ground black pepper, both to taste
1 cup beer, optional *omit if canning later
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy 
1 can fire roasted tomatoes 
1 quart chicken or turkey broth/stock 
1-1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1/2 small lime, juiced
up to 2 cups of leftover gravy *see note below if canning later

Recipe Notes:  1) You can stir in any leftover turkey gravy (up to 2 cups) but, if canning only add in if it has not been thickened with flour or cornstarch.  
A gravy made with cook type clear gel is approved to add if canning otherwise, omit.
2) Omit the beer if planning on canning this recipe. 

When Serving:
Top with finely chopped cilantro leaves, for garnish
Corn chips of choice (for dipping) 

Directions:
Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add *beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, tomatoes, chicken/turkey stock, and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to  dip.

*You may use thick cut deli turkey breast (chicken works great too!) or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.  I have made this using chickpeas in place of hominy as well as sometimes adding in a can of beans such as kidney or great northern, both great! 

Pressure Can:  Fill jars halfway with solids and the other half with broth/stock. Process according to pressure canner type and altitude.  Fill jars 1/2 full with "solids" and top off with "liquids" to 1" headspace. Process: 
Pints 60 minutes,
Quarts 75 minutes.