Just invented this postprandial day. (No, rutabagas are not usually a
component of pozole. But they work very well in it.)

Smoked Turkey Pozole with Rutabagas

1 smoked turkey carcass moderately well trimmed, but with a bit of
meat left on it
2 14.5 oz cans of yellow hominy, drained
1 14.5 oz can green enchilada sauce, Hatch brand if you can get it
1 bunch cilantro, washed and chopped
2-3 garlic cloves, minced
3-4 carrots, peeled and cut in 1/2 inch rounds
2 medium yellow onions, halved and then each half cut in quarters
(i.e., eight segments)
2 medium rutabagas, peeled and cut in coarse dice, about 1/2 inch
chunks
1 cup chicken broth.

Combine in crockpot/slow cooker. Add more broth or water if it looks like it
needs it, but the final pozole should only have a modest amount of liquid.
Simmer 6-ish hours.

Muy yummy.

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