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.

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



  • 2 Tbsp olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 large garlic cloves, minced
  • 1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
  • 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


  • 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)


1 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.

2 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.

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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  • Kendra

    Made this for dinner tonight and it turned out fantastic! I did substitute a can of tomato sauce for the diced tomatoes as my brother doesn’t care for chunks. I made the mistake of adding the chipotle peppers to the pot when it was super hot and the kitchen was filled with the aftermath–everyone within a 50-foot radius was coughing and sniffling because of the peppers-lol! It’s a good it was so well-received!

  • Sheri

    I’ve been making this recipe for years. My family loves it and it’s our after- Thanksgiving staple! Now I can’t find the printout of it so I had to come back to hunt for it. Just out of curiosity, how long have you had this recipe on your blog? I think that’s how long I’ve been cooking it!

    • Elise Bauer

      Hi Sheri, I think it’s been up since 2011. I’m so glad you like it!

  • Sherrill

    I made this after thanksgiving with a leftover ham and people said mmmmm after every bite and went back for seconda and thirds as well. I marinated the shredded ham in 5he adobe sauce while I was prepping the other ingredients. I now use this recipe whenever I want to please a crowd. It’s always a hit!

  • Tilla

    Love this recipe! We made it last night with frozen turkey stock we’d made from our Thanksgiving turkey. I used chicken breast instead of turkey meat – just sautéed it briefly in some of the chopped chipotle in adobo, then shredded it and put it in the soup. I also use fresh roma tomatoes instead of canned.

  • 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!

  • 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.

  • 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.

  • Amanda

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

  • 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

  • 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.


  • 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?

  • 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!

  • 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!