Chipotle Turkey Pozole

Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup. Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It’s made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smokey chipotle chile peppers in adobo. I’ve written about pozole before. It’s hard to resist this soup, essentially “taco night” in a bowl (but not as messy!). Perfect for a crowd, which can be useful if your family is like mine—lots of siblings and friends who like to stick around because they know the food is good. Pozole is all about the toppings. Just set them out and let people add what they want to their soup.

Happy Thanksgiving!

P.S. Check out our other turkey leftover ideas!

chipotle-turkey-pozole-b.jpg

Follow on Pinterest

Chipotle Turkey Pozole Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 12

You can prepare the toppings while the soup simmers to save prep time. This recipe serves a crowd, you can easily halve the amounts for a smaller batch.

Ingredients

  • 2 Tbsp olive oil
  • 1 large onion, chopped (about 2 cups)
  • 1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
  • 3 large garlic cloves, minced
  • 1 15-ounce can crushed or diced tomatoes
  • Salt
  • 4 to 5 cups leftover cooked turkey meat, shredded
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
  • 4 quarts of turkey stock or chicken stock
  • 3 bay leaves
  • 2 Tbsp dried oregano (Mexican if available)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon cinnamon

Toppings

  • 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 (stems included)
  • 1 red onion, chopped
  • 4 limes, cut into wedges
  • A couple dozen tostada shells (can use tortilla chips or fried corn tortillas as well)

Method

1 Heat olive oil on medium high heat in a large (12 quart) stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo (start with 1/4 cup and add more later to desired heat). Cook for another 3 minutes.

2 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 (at least a tablespoon if you are using unsalted stock) 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.

3 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Chipotle Turkey Pozole

15 Comments

  1. Kris

    Happy Thanksgiving, Elise!

    Just stopping by to get your pie crust recipe. I read it last night while in bed. I couldn’t fall asleep until I went downstairs, cubed the butter, and stuck it in the freezer. (dork!)

    Now it’s time to bake!

    Hope you have a wonderful day.

  2. Andria

    You saved my family from just plain turkey sandwiches for dinner today. Thanks for the inspiration.

  3. Betsy

    I just made your pazole rojo last week and my family loved it. With a a batch of turkey stock in the fridge, I might just have to continue our “pazole research.” Yum!

  4. Merry

    I used your Moms roast turkey recipe for Thanksgiving last night and it was absolutely perfect! Actually, all of your recipes are just wonderful. Thank you!

  5. Scott

    That Turkey stock and shredded leftover turkey also makes a mean faux pho.
    We used the Cooks Illustrated recipe in their 30 minute suppers magazine, MMM!

  6. Kerissa Barron

    Making this tonight! Thanks for the recipe!

  7. Rob L

    Made this last night, it was sooooo good! I made turkey stock with the carcass (the kids loved seeing the mass of gel after it cooled overnight) but didn’t have enough leftover turkey so I subbed chicken breasts. I went with 1/3 C chipotles and it was pretty darned hot. While eating it, I kept thinking that a T or 2 of smoked paprika, while not traditional, might be very tasty. Anybody try adding it?

  8. Kevin Hunt

    Outstanding! Just made a variation on this for my Dad and one of his senior residence friends, and my wife. It was a great meal; something that I’ll remember to do from now on. I changed it up by using baby Bok Choy instead of cabbage, but otherwise stuck with the recipe except for making 1/3 of it.

    Thanks!

  9. Becki's Whole Life

    I have never had pozole before, but this sounds very comforting. I love that you add cloves and cinnamon – such an interesting flavor combo along with the spiciness of the chipotles.

  10. Candice @ Sailing on Paper

    My mom made pozole using turkey this last week…it was so good! I’ll have to give her this recipe.

  11. Bill Huey

    Using canned hominy is OK, but much, much better would be to buy the frozen prepared hominy that should be in most grocery cases. If you are picky and want it to bloom, you need to pick the point of the corn kernel off before cooking.

    I’ve never seen frozen hominy in the stores around here. But canned, yes. ~Elise

  12. Amanda

    I made this for a post-Thanksgiving brunch party, and it was delicious! Perfect just as it is. Your recipes are always flawless!

  13. Carrie

    The turkey enchiladas from this site are already a staple after Thanksgiving here – this is going to be a new addition I think. I made a gigantic bird this year and ended up with massive amounts of stock, so after our obligatory turkey/veg/rice soup this will be an excellent changeup. I know I should freeze the stock and save it for later but I just can’t help myself. I have a serious love for hominy and don’t find an excuse to cook with it much.

    PS: Like a previous poster, I’m also a big fan of your pate brisee pie crust recipe. I used it for my pumpkin and pecan pies and also for my leftover turkey pot pie. Can’t beat it.

  14. Shirin Escobedo

    I celebrated Thanksgiving with friends in Israel this year. That went fabulous and I used one of your turkey recipes.

    Day two of turkey leftovers:POZOLE CON PAVO

    This recipe turned out amazing!! I had some close friends over for this after the big turkey day and pretty much everyone went back for seconds (and thirds)!! It is that good!!

    Thanks for the inspiration.

  15. MaryAlecia

    Thanks for the awesome recipe! I don’t eat pork, which seems to be the traditional meat this is made with. Left over turkey, look out, you’ve got a new lease on life with this one! PS: I use a whole cinnamon stick instead of ground!

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong