Aside from surgically fusing a Snuggie to your skin, is there anything on this crazy marble called Earth that's more comforting than a hearty bowl of homemade ?
We don't think so, which is precisely why we had Esteban Escobar, the Napa-based executive chef of Basalt, give us his foolproof recipe for this brilliant turkey pozolé. It's the sort of dish you wish your wholly fictitious Mexican abuelita would make for you.
Oh well, with winter rapidly approaching, it looks like you'll have to manage making this pozolé for yourself: a simple and rewarding task.
Besides being ridiculously easy to make, you can also swap out the turkey for just about any leftover meat that you happen to have on hand. Just in case you were wondering how commonplace the use of turkey is in the glorious panoply that is Mexican cuisine, MUNCHIES' own Javier Cabral says that although turkey isn't really widely used in most parts of Mexico, it's found in abundance in the Yucatan. Dishes like pavo en relleno negro and escabeche oriental are the most typical, but that doesn't mean you can't throw some of the bird into a pozolé.
After all, it's our pozolé and we'll use turkey if we want to. (We'll also probably cry if we want to, but that's besides the point.)