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Chipotle Turkey Pozole

Chipotle Turkey Pozole
  • Category

    Main Dish

  • Cusine

    Mexican, Mexican and Tex Mex


2 tablespoons extra virgin olive oil

1 large onion, chopped

3 large garlic cloves, minced

1/4 cup to 1/2 cup minced chipotles in adobo

1 15-ounce can crushed or diced tomatoes


4 to 5 cups leftover cooked turkey meat, shredded

1 large can white hominy, rinsed and drained

4 quarts of turkey stock or chicken stock

3 bay leaves

2 Tbsp dried oregano

1/8 teaspoon ground cloves

1/4 teaspoon cinnamon

1/2 head green cabbage, sliced thin

3 avocados, diced

1 bunch red radishes, sliced thin

8 ounces Cotija cheese, crumbled

1 large bunch cilantro, chopped

1 red onion, chopped

4 limes, cut into wedges

A couple dozen tostada shells


Heat olive oil on medium high heat in a large stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo . Cook for another 3 minutes.

Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the rinsed and drained hominy. Add the stock. Taste and add salt to taste. Add the bay leaves, oregano, ground cloves, and cinnamon. Add more water if the soup is too thick with hominy for your preference. Bring to a simmer. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect, if you are using homemade, unsalted stock. Simmer for 45 minutes. Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.