Turkey pozole is a great way to use up leftover holiday turkey. Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
407 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
3 tablespoons olive oil
salt and pepper to taste
2 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans white hominy, drained
1 cup water, or as needed
2 quarts turkey broth
2 (15 ounce) cans cannellini beans, drained and rinsed
4 cups cubed cooked turkey
2 medium yellow onions, cubed
2 medium fresh poblano chile peppers, seeded and cut into 1/2 inch strips
