Turkey Pozole Recipe

Name: Turkey Pozole
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 3 tablespoons olive oil; 2 medium yellow onions, cubed; 2 medium fresh poblano chile peppers, seeded and cut into 1/2 inch strips; 2 cloves garlic, minced; 1 tablespoon chili powder; 2 tablespoons ground cumin; 2 tablespoons dried oregano; 2 quarts turkey broth; 4 cups cubed cooked turkey; 2 (15 ounce) cans cannellini beans, drained and rinsed; 2 (15 ounce) cans white hominy, drained; 1 (4 ounce) can chopped green chile peppers; 1 cup water, or as needed; salt and pepper to taste

Cook Time: 70 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

3 tablespoons olive oil
2 medium yellow onions, cubed
2 medium fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
2 quarts turkey broth
4 cups cubed cooked turkey
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 (4 ounce) can chopped green chile peppers
1 cup water, or as needed (Optional)
Salt and pepper to taste

Directions

Step 1: Heat oil in a large Dutch oven over medium heat. Add the cubed onions and poblano chiles. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

Step 2: Add the minced garlic to the pot and cook for 1 to 2 minutes, or until fragrant.

Step 3: Stir in the chili powder, ground cumin, and dried oregano. Let the spices cook for about a minute to release their flavors.

Step 4: Add the turkey broth, cubed turkey, cannellini beans, hominy, and chopped green chile peppers. Season with salt and pepper to taste. Stir everything together.

Step 5: Add enough water to just cover the ingredients. Stir to combine, then bring the mixture to a boil.

Step 6: Once boiling, reduce the heat to low, cover, and let simmer for about 1 hour, stirring occasionally. This will allow the flavors to blend together and develop.

Nutrition Facts (per serving)

Amount	% Daily Value
Calories	407
Total Fat	11g (14%)
Saturated Fat	2g (11%)
Cholesterol	53mg (18%)
Sodium	1101mg (48%)
Total Carbohydrate	45g (16%)
Dietary Fiber	11g (39%)
Total Sugars	4g
Protein	33g (66%)
Vitamin C	44mg (49%)
Calcium	165mg (13%)
Iron	7mg (41%)
Potassium	1056mg (22%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Turkey Pozole is a comforting and flavorful soup that puts a unique twist on the traditional Mexican pozole. This dish is an excellent way to utilize leftover turkey, making it perfect for the day after Thanksgiving or any holiday feast. Here we explore the origins, regional variations, and interesting facts about this hearty and satisfying soup.

History and Origins of Pozole

Pozole is a traditional Mexican soup with ancient roots that date back to pre-Columbian times. Originally, the dish was made with hominy (dried maize kernels that have been treated with an alkali) and meat, most often pork. The Aztecs considered pozole a ceremonial food, often prepared for special occasions and used as part of rituals. Over time, the recipe evolved and regional variations emerged across Mexico. Pozole was traditionally cooked with either pork, chicken, or sometimes even turkey, depending on the region. Turkey pozole is particularly popular in the central and northern regions of Mexico, where turkey was more commonly available than pork. The addition of turkey is not only a nod to regional preferences but also an excellent way to make use of leftover poultry after major holidays.

Regional Variations

Pozole comes in many regional variations, with the primary differences being the type of meat used, the flavor profile, and the garnishes. In the state of Guerrero, pozole is often served with a rich red broth made with dried chilies, while in the state of Jalisco, white pozole is more common, often prepared with hominy and chicken or pork. Turkey pozole, as seen in this recipe, is more common in areas where turkey is a staple food. It is typically made with a mild broth and may include beans, hominy, and green chile peppers, giving it a lighter, more refreshing taste compared to the more robust, red versions of pozole.

How Turkey Pozole Differs from Similar Dishes

While turkey pozole shares similarities with other soups like chicken tortilla soup or even beef and bean stew, its key differences lie in the use of hominy and the unique flavor of the turkey broth. The hominy in pozole gives the soup a chewy texture, which sets it apart from other brothy soups. Additionally, the use of oregano, cumin, and chili powder adds a distinct earthy flavor that is characteristic of pozole. This version of pozole is also lighter compared to other stews, making it a perfect choice for those looking for a flavorful yet healthy meal.

Where Turkey Pozole is Typically Served

Turkey pozole is often served in Mexico and the southwestern United States during the colder months or as a way to use up leftovers after a large family meal. It is especially popular during the holiday season, when turkey is abundant. In Mexico, pozole is typically enjoyed as a celebratory dish, and it is frequently served at gatherings or special occasions. The soup is usually accompanied by a variety of garnishes, such as shredded cabbage, radishes, onions, cilantro, lime wedges, and crispy tostadas, allowing each person to customize their bowl to suit their tastes.

Interesting Facts about Pozole

The word "pozole" comes from the Nahuatl word "pozolli," which means "hominy." It refers to the maize kernel that is a key ingredient in the soup.
Traditionally, pozole was prepared for special events, including ceremonies to honor gods, as it was believed to have spiritual significance.
While pork is the most common meat used in pozole, turkey is a healthier alternative, offering lean protein while still maintaining the rich, comforting flavor of the dish.
Pozole was historically served to large groups of people, as it was easy to prepare in large quantities and could be enjoyed by families or communities together.

Conclusion

Turkey pozole is a wonderful variation of the traditional Mexican soup that brings together hearty flavors and a comforting texture. Whether you're making it after a holiday feast or simply looking for a new way to enjoy turkey, this dish is sure to become a family favorite. The blend of spices, turkey broth, and hominy creates a satisfying meal, while the fresh toppings allow for personalization with each serving.

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FAQ about Turkey Pozole Recipe

Leftover turkey pozole should be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to store it for longer, consider freezing it for up to 2-3 months. To reheat, simply warm it on the stove over medium heat, adding a little water or broth if needed.

Yes, turkey pozole can be made a day or two in advance. In fact, the flavors often deepen and improve with time. Just let it cool completely before storing it in the refrigerator, and reheat thoroughly before serving.

Yes, turkey pozole freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.

Yes, you can substitute turkey broth with chicken broth or vegetable broth. However, turkey broth will give the pozole a richer flavor, especially if made with leftover turkey carcass.

To make turkey pozole spicier, you can add more diced jalapeños, or use hotter chili peppers such as serrano or habanero. You can also increase the amount of chili powder or add a few dashes of hot sauce when serving.

Yes, you can use a slow cooker to make turkey pozole. After sautéing the onions, poblanos, and garlic, add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the flavors have melded together.

Traditional toppings for turkey pozole include shredded green cabbage, diced onions, cilantro, lime wedges, and crispy tortilla chips. You can also serve it with a side of hot sauce for extra heat.

If you don’t have hominy, you can substitute it with white beans, corn kernels, or even potatoes. However, the texture and flavor will differ slightly from the original recipe.

Yes, you can make a vegetarian version of turkey pozole by omitting the turkey and using vegetable broth instead of turkey broth. You can also add additional vegetables such as carrots, zucchini, or sweet potatoes for extra flavor and texture.

Yes, you can make turkey pozole without beans if you prefer. The beans are optional and can be omitted for a lighter version of the soup. You can replace them with extra hominy or other vegetables like corn.

Comments

Daniel Lewis

03/30/2025 01:18:51 PM

This recipe was fantastic with just a few tweaks! I opted for center-cut pork chops (2 lbs, cubed) in place of turkey, and used chicken stock instead of turkey stock as I didn't have any on hand. I added 2 cups of frozen corn and a can of tomato sauce, then slow-cooked everything on low for 5 hours. This is the only dish with hominy that my husband has ever enjoyed! Absolutely wonderful! Thank you for sharing this recipe!

Larry Jackson

02/08/2024 08:15:45 AM

I made some adjustments to this recipe according to my taste preferences, but I believe I stayed true to the essence of the original recipe. I prepared everything in a slow cooker, roasted the poblano pepper, added 2 cans of green chiles for extra spice, and decided to leave out the beans as I wasn't a fan of them. To season the dish, I used a mixture of ground chili, chile de arbol, Mexican oregano, salt, and cumin. The result was absolutely delicious, and it was a fantastic way to use up leftover turkey. Thank you for sharing such a great recipe!

Jonathan Nguyen

12/06/2022 01:03:08 AM

Absolutely scrumptious and effortless! I utilized the stock crafted from our Thanksgiving turkey and kicked up the heat (substituted a 4oz can of diced jalapeños for mild chilis and incorporated 4 freshly diced habaneros). Served atop shredded cabbage with a dash of lime juice and cilantro. An absolute triumph!

Raymond Anderson

02/16/2023 07:58:33 AM

Great and simple soup!! I enjoyed it a lot. It was worth trying once, but I don't think I'll make it again. Perfect for chilly weather. Make sure to have it with tostada, green cabbage, and lime. Appreciate the recipe!! :)

Scott Walker

10/23/2024 10:22:04 AM

I absolutely adored this soup! I modified the recipe by halving it and making a few substitutions: I used jalapeno instead of poblanos and chilis, and garbanzo beans instead of hominy.

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