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Chipotle Turkey Pozole
Chipotle Turkey Pozole
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Spice up your turkey leftovers with a zesty Turkey pozole soup infused with chipotle chiles.
Ingredients:
  • Soup:
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 large cloves garlic, minced
  • 1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
  • 1 15-ounce can crushed or diced tomatoes
  • Salt
  • 4 to 5 cups leftover cooked turkey meat, shredded
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
  • 4 quarts turkey stock or chicken stock
  • 3 bay leaves
  • 2 tablespoons dried oregano (Mexican if available)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • Toppings
  • 1/2 head green cabbage, sliced thin
  • 3 avocados, diced
  • 1 bunch red radishes, sliced thin
  • 8 ounces Cotija cheese, crumbled
  • 1 large bunch cilantro, chopped (stems included)
  • 1 red onion, chopped
  • 4 limes, cut into wedges
  • A couple dozen tostada shells (can use tortilla chips or fried corn tortillas as well)
Instructions:
  • 1. In a large stockpot over medium-high heat, sauté onions in olive oil until translucent, about 4 minutes. 2. Stir in garlic and mince chipotles in adobo. Cook for an additional 3 minutes. Add more chipotles later to adjust to your preferred level of heat.
  • Combine the tomatoes and cooked turkey in the pot, followed by the rinsed hominy and stock. Season with salt according to your taste preference, adding bay leaves, oregano, ground cloves, and cinnamon. Adjust thickness with water if needed. Bring to a simmer and continue simmering for 45 minutes, fine-tuning seasoning along the way.
  • Prepare the toppings in attractive serving dishes. Ladle hot soup into individual bowls to serve. Allow guests to customize their bowls with desired toppings.

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