Turkey Posole
Turkey Posole is a hearty Mexican-inspired soup featuring tender turkey, hominy, tomatoes, and a flavorful chile-seasoned broth.Tender turkey provides satisfying flavor and protein.Hominy gives the soup its signature texture and corn flavor.Tomatoes, onion, and garlic create a savory broth.Cumin, oregano, and chili powder add warmth and depth.Fresh cabbage, radishes, cilantro, and lime provide a refreshing finish.This versatile soup is ideal for family dinners and leftover turkey.
Ingredients
- 3 cups cooked turkey, shredded or cut into bite-sized pieces
- 2 cans hominy, approximately 15 ounces each, drained and rinsed
- 6 cups chicken or turkey broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces
- 1 can diced tomatoes, 14.5 ounces2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 teaspoons mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
Instructions
- Shred the cooked turkey into bite-sized pieces. Finely chop the onion, mince the garlic, and drain and rinse the hominy under running water.Measure the spices and prepare your toppings. Having everything ready before cooking makes the recipe easier and helps the soup come together quickly.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly translucent.Add the minced garlic and cook for another 30–60 seconds until fragrant. Avoid letting the garlic brown too much, as it can develop a bitter taste
- Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for approximately 30 seconds to release their aromas.Add the tomato paste and stir for another minute. This step helps deepen the flavor and gives the broth a rich, savory character.
- Pour in the diced tomatoes and chicken or turkey broth. Add the bay leaf, salt, and black pepper.Stir well to combine all the ingredients, scraping the bottom of the pot to release any flavorful bits. Bring the broth to a gentle boil, then reduce the heat and simmer for 10–15 minutes.
- Add the drained hominy to the simmering broth and stir thoroughly. Let it cook for approximately 10 minutes so the kernels absorb the tomato, chile, and spice flavors.If you prefer a thicker soup, mash a small portion of the hominy against the side of the pot and stir it back into the broth.
- Stir the shredded cooked turkey into the soup. Simmer gently for another 5–10 minutes, until the turkey is thoroughly heated and the flavors have blended.Since the turkey is already cooked, avoid prolonged boiling, which may make the meat dry or stringy. If the broth becomes too concentrated, add a little extra stock or water.
- Remove the bay leaf and turn off the heat. Stir in the fresh lime juice and taste the broth.Adjust the salt, pepper, and chili powder to your preference. For a spicier version, add sliced jalapeños or a pinch of cayenne pepper.
- Ladle the hot turkey posole into individual bowls. Add shredded cabbage, sliced radishes, chopped cilantro, and diced avocado. Serve with fresh lime wedges and warm corn tortillas or crispy tostadas.For extra texture, sprinkle crushed tortilla chips over each bowl just before serving. The combination of rich broth, tender turkey, chewy hominy, and crunchy garnishes makes every spoonful satisfying.
Notes
-
Use leftover turkey: This recipe is an excellent way to transform leftover roasted turkey into a completely different meal.
-
Choose quality broth: Turkey stock or chicken broth provides a flavorful foundation.
-
Rinse the hominy: This removes excess canning liquid and helps maintain a clean broth flavor.
-
Adjust the consistency: Add more broth for a thinner soup or mash some hominy to thicken it.
-
Control the spice level: Mild chili powder keeps the soup approachable, while extra chiles add heat.
-
Keep garnishes fresh: Add cabbage, radishes, cilantro, and avocado immediately before serving.
-
Use fresh lime: Lime juice brightens the rich, savory flavors.
-
Store leftovers safely: Refrigerate within two hours in airtight containers and consume within 3–4 days.