Turkey Pozole
Turkey Pozole blends tender turkey, hominy, chilies, and spices into a hearty Mexican stew.Its warm broth and vibrant toppings create a flavorful and comforting meal.This simple version uses leftover turkey for rich, authentic taste.Perfect for celebrations, weeknight meals, and cozy family dinners.
Ingredients
- 3 cups cooked shredded turkey
- 2 cans white hominy, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken or turkey broth
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried ancho chilies
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Remove stems and seeds from dried chilies. Soak them in hot water for 15 minutes.
- Blend soaked chilies with garlic, some soaking water, and paprika until smooth.
- Heat oil in a pot and sauté onions until soft.
- Add the chili mixture and cook for 2–3 minutes.Pour in broth, hominy, cumin, oregano, bay leaves, salt, and pepper.
- Bring to a simmer and cook for 20 minutes.
- Remove bay leaves and adjust seasoning.
- Serve hot with your favorite toppings.
Notes
- Adjust spice level by adding more chilies.
- Turkey dark meat adds extra richness.
- Use canned hominy for easy cooking.
- Add tomatillos for extra tang in a green pozole version.
- Pozole tastes richer the next day.