2.5lbsturkey or other poultry, on the boneyou could use cut up pieces, thighs, wings, etc
2large white onions, roughly 1 lb
¼cupdried guascas
2lbspotatolarge of a variety as possible, peeled and cut into soup pieces. I used russets, red potatoes, and fingerlings.
2cupshominymost of a 20 oz can
5minced gloves garlic
Waterto cover, 11-12 cups
2ears of sweet cornor roughly 1 cup of kernels
Bouquet (optional)
1small handful each: cilantro, scallions, culantro, and a couple dried bay leaves
Garnishes
Capers1 T per person to garnish
Sour cream 1 T per person to garnish
Chopped cilantro
Instructions
Season the turkey with salt and allow to rest overnight (optional).
Shuck the corn, slice the kernels from the ears and reserve. Discard half of the cobs of corn. Cut the remaining cobs into thick slices and reserve for the stock.
Roast the pieces of turkey at 375 F until lightly browned, about 30 minutes. Put the turkey pieces into a pot with the corn cobs, guascas, onion and garlic, cover the mixture with the water about 1 inch, bring to a simmer, turn the heat to low and cook, covered, for 1.5 hours, or until the meat moves from the bone.
Remove the turkey pieces, cool until you can handle them, then pick the meat and reserve. Discard the bones.
Meanwhile, add the potatoes, hominy, and sweet corn, along with the bouquet if using to the pot of stock, bring the mixture to a simmer and cook until the potatoes are tender. It's fine if the potatoes break down a bit.
Return the turkey to the pot, season to taste with salt, stir, taste, and season again if it needs it. Potato soup needs some help.
Serve with chopped cilantro, plenty of sour cream, and capers on the side. It will taste better the next day, and even better the day after that.
Notes
Capers and guascas are both very important in order to get the right flavor, don't skip them.