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 mineā€”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!

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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.

Yum

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.

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Chipotle Turkey Pozole

Showing 4 of 16 Comments

  • 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.

  • Andria

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

  • 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!

  • 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!

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