Superesse, ok fair warning if don't follow recipes and this one I just wing it.
Crush the turkey carcass so it is compact and submerged completely underwater with ACV and aromatics.
Instapot for about an hour the carcass and aromatics. If you dont have an Instapot, you can cook the bones in a crockpot for 18 - 24 hours. I dont put herbs in this part because they can become bitter. I keep a bag of odds and ends vegetables in the freezer so I dump this in (my aromatics). They always have carrots, garlic, onions. But they can also have squash bits, eggplant, celery, sweet potato, turnips, etc.
Once bone broth is done, I add pureed (I own a vitamix blender) tomatillos, Serrano and Hatch and poblano chiles, onions, garlic, cilantro to a big pot (I make almost gallon of bone broth).
I shred leftover turkey (or just go out and buy a breast and legs and cook in the broth and shred when done) and add it. Use as much or little meat as you want.
I also add spices and herbs of dried Mexican oregano, achiote (i would have to look this up because I dont know the English word...or if it is English), about 3 to 5 whole cloves, 1 or 2 star anise, and a few allspuce seeds, whatever dried powdered chiles I have on hand to layer the different flavors of heat, garlic powder, onion powder, and cumin crushed whole seeds (powder is fine but I prefer seeds because they hold their flavor better due to less oxidation), and about a Tbs of poultry bouillon (of your choice and you can skip this if you feel your broth is already flavorful enough). Don't add too much, it gets saltier as it summers.
I let everything simmer for about 20 minutes.
I then add hominy and let simmer for another 10 minutes so that the hominy can absorb the flavor of the broth.
Make sure you either make your corn tortillas homemade or get them from a good bakery/tortillaria and not the crappy store bought kind. Heat them up over a flame (if you have a gas stove) or on an iron skillet (comal) until they are very slightly crunchy on the edges.
When you serve, squeeze some fresh lime juice in it and top with finely chopped onion and more fresh cilantro.
If you can't get the tomatillos and chiles fresh, you can substitute salsa verde, but make sure it is a good quality, flavorful brand and not some crap like Pace Picante.
If I remember a forgotten ingredient, I'll update.
Nothing tastes better than this with torn up corn tortillas and a cold beer. If you like micheladas, make one of those and use the dark Modelo beer in it.
Oh, I almost forgot. I brine my turkeys so the original thyme, sage, and other traditional herbs have already flavored the bones. If you don't brine your turkey, you'll need to add more seasonings to flavor it. My brine consists of OJ, apple juice, brown sugar, salt, lemons, oranges, juniper berries, thyme, sage, rosemary, herbs de Provence, rosemary, pepper, garlic, onions and ACV. So all of this already flavors the bones before making it into bone broth. I forgot this important part.
You can probably add a little bit of beer to the broth too. I've heard that adds depth to pozole. I've yet to try it.
ETA You don't have to add the hominy if you don't like it. I don't hate it, but it wasn't always my favorite and i used to skip adding it. However, after getting my degree in Nutritional Science, I now always add it. YouTube Nixtamalization. This process increases the nutritional content of Ca++ and niacin and allows for easier absorption in the stomach. And don't forget the fiber it adds.
ETA 2: achiote is annatto
[This message edited by StillLivin at 5:35 AM, Tuesday, November 25th]
