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.
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.
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
- 15 ounce cans cannellini beans drained and rinsed
- 15 ounce cans white hominy drained
- 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.
