Turkey Pozole

This turkey pozole is a great way to unload those holiday leftovers! An authentic Mexican dish usually prepared with pork, pozole is traditionally eaten at New Year's. Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Print Recipe

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3820.3 kcal

Equipment

1 Large Dutch Oven For sautéing and simmering the pozole.
1 Chef's knife For dicing vegetables and turkey.
1 Cutting Board A stable surface for ingredient preparation.
1 Large Stirring Spoon Heat-resistant, for sautéing and stirring.
1 Measuring Spoons and Cups For accurate ingredient quantities.

Ingredients

Main

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

Instructions

Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

Notes

For a richer flavor profile, consider toasting the dried spices (chili powder, cumin, oregano) in the hot oil for 30 seconds before adding the broth. This awakens their aromatic compounds. To elevate the smokiness, lightly char the poblano peppers over an open flame or under a broiler before seeding and dicing them. The quality of your turkey broth is paramount; a good homemade stock will significantly deepen the pozole's character. Don't be shy with fresh garnishes; crisp shredded cabbage, finely diced white onion, fresh cilantro, thinly sliced radishes, and a generous squeeze of lime juice are essential for balancing the richness and adding textural contrast. A small amount of apple cider vinegar or a splash of fresh orange juice can also brighten the overall flavor at the end. Taste and adjust seasoning throughout the simmer.