Photo by Emma Fishman, food styling by D'mytrek Brown
“There are a lot of American expats celebrating Thanksgiving in Mexico, where I grew up,” says chef Danny Mena, author of Made in Mexico. “One year, a good friend invited me over for their big family celebration. They had made half a turkey the traditional roasted method, and the other half they made into a pozole, and the pozole was a clear winner. So every so often, I’ll make turkey pozole with Thanksgiving leftovers. Pozole is basically a pork and hominy broth that can be clear (nothing much else added), red (dried chiles), or green (fresh chiles and may have tomatillos and pumpkin seeds). Turkey broth can be a bit intense, so I like green pozole with fresh chiles, which balances it out very nicely.”