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Turkey Pozole
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Revamp your holiday turkey leftovers with a zesty Turkey Pozole, topped with crunchy tortilla chips, fresh cabbage, and a splash of lime for a burst of flavor.
Ingredients:
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cubed
  • 2 medium fresh poblano chile peppers, seeded and cut into 1/2 inch strips
  • 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
Instructions:
  • In a large Dutch oven over medium heat, sauté onions and poblano chiles until soft, for about 5 minutes. Add garlic and cook until fragrant, for 1 to 2 minutes. Mix in chile powder, cumin, and oregano.
  • Pour in the turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Make sure the water just covers the ingredients, give it a good stir, and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally, for about 1 hour to blend the flavors.

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