Turkey Pozole Verde
A Flavorful Twist: Turkey Pozole Verde
This hearty and flavorful Turkey Pozole Verde is a comforting and satisfying meal. Packed with tender turkey, hominy, and a vibrant green chile sauce, this soup is a perfect blend of spicy and savory flavors. It’s a great way to use up leftover turkey, making it a fantastic post-Thanksgiving meal.
Whether you’re a seasoned cook or just starting out, this Pozole Verde recipe is easy to follow. With simple ingredients and straightforward instructions, you can whip up this delicious soup in no time. Serve it with your favorite toppings, such as avocado, radishes, cilantro, and lime wedges, to customize your bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Soup
Ingredients
- 2 Tbs olive oil
- 1 medium sweet onion diced
- 2 garlic cloves diced
- 2 green jalapeno chillies, seeds removed if desired and diced
- 3–5 serrano chilies, seeds removed if desired and diced
- 2 tsp dried oregano plus more to taste
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cloves
- Salt and pepper to taste
- 1/2 cup of pepitas, raw pumpkin seeds
- 1 lb tomatillos, husks removed, rinsed and quartered
- 6 cups of turkey or chicken stock divided
- (2) 15.5oz cans of white or yellow hominy drained and rinsed
- 3 cups shredded cooked turkey meat
- 6 cups of turkey or chicken broth divided
Condiments
- Medium limes cut into wedges
- Sour cream
- Radishes either thinly sliced or cut julienne
- Shredded iceberg lettuce
- Crushed chicharrones
- Chopped fresh cilantro leaves
Instructions
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Sauté Aromatics and Spices: In a medium pot over medium heat, heat the oil. Sauté the diced onion until softened. Add the garlic and cook for 1 minute until fragrant, stirring often. Add the jalapeños, serrano peppers, and pumpkin seeds; cook for 4–5 minutes until lightly golden and the seeds have softened.
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Cook Tomatillos and Stock: Stir in the allspice, cloves, cumin, and oregano and cook until fragrant (about 2 minutes). Add 2 cups of the turkey stock, followed by the quartered tomatillos. Cook until the tomatillos have softened, about 8–10 minutes.
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Blend the Base: Carefully blend the ingredients until smooth using either a standard or immersion blender. Season the base with salt and pepper to taste.
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Simmer Pozole: Add the hominy and shredded turkey (or chicken) to the blended sauce and mix until combined. Add the remaining 4 cups of turkey stock. Bring the mixture to a simmer and let it cook until it has reduced slightly and thickened. Taste once more and adjust seasoning with salt and dried oregano as needed.
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Serve: Ladle the hot pozole into serving bowls. Garnish with your favorite condiments (like avocado, radish, or lime) and enjoy!
Notes
Storing: Pozole verde can be stored in an airtight container in the fridge for up to 5 days.
Freezing: To freeze, cool pozole in the refrigerator. Once cooled, transfer to a freezer safe container or bag and freeze for up to 3 months.
Keywords: Soup, Pozole, Turkey, Verde
Find it online: https://eyes-on-the-fries.com/2024/11/06/turkey-pozole-verde/