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 smoky chipotle chile peppers in adobo.
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.
P.S. Check out our other turkey leftover ideas!
Chipotle Turkey Pozole
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.
2 tablespoons extra virgin olive oil
1 large onion, chopped (about 2 cups)
3 large cloves garlic, minced
1/4 to 1/2 cup minced chipotles in adobo, to taste
1 (15-ounce) can crushed or diced tomatoes
4 to 5 cups leftover cooked turkey meat, shredded
1 (108-oz, 6-lb 12-oz, or 3-kg) can white hominy, rinsed and drained
3 bay leaves
2 tablespoons dried oregano (Mexican if available)
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 (stems included)
1 red onion, chopped
4 limes, cut into wedges
2 dozen tostada shells (can use tortilla chips or fried corn tortillas as well)
Sauté onions, garlic, add chipotle:
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.
Add remaining soup ingredients and simmer:
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 104g||38%|
|Dietary Fiber 24g||85%|
|Total Sugars 20g|
|Vitamin C 56mg||282%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|