Smoked Turkey Leg and Sweet Corn Pozole Recipe

Name: Smoked Turkey Leg and Sweet Corn Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips thick-cut bacon, diced into 1/2-inch pieces; 1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces; 1 cup chopped yellow onions; 1 teaspoon ground cumin; 1/2 cup zucchini, finely chopped; 1/2 cup yellow squash, finely chopped; 1/2 cup carrot, finely chopped; 1 tablespoon minced jalapenos; 1 tablespoon minced garlic; 1 cup chopped tomato; 6 cups rich, brown chicken stock; 2 cups cooked white hominy, rinsed and drained; 2 cups blanched sweet corn; 1/4 cup chopped fresh cilantro leaves; 4 to 6 tablespoons fresh lime juice; Salt and pepper

Servings: persons

4 strips thick-cut bacon, diced into 1/2-inch pieces
1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces
1 cup chopped yellow onions
1 teaspoon ground cumin
1/2 cup zucchini, finely chopped
1/2 cup yellow squash, finely chopped
1/2 cup carrot, finely chopped
1 tablespoon minced jalapenos
1 tablespoon minced garlic
1 cup chopped tomato
6 cups rich, brown chicken stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped fresh cilantro leaves
4 to 6 tablespoons fresh lime juice
Salt and pepper

1
In a large 1-gallon pot set over medium-heat, add the bacon and cook until crispy, about 6 to 7 minutes.
2
Use a slotted spoon to remove the bacon from the pan and set aside on a paper lined plate.
3
Add the smoked turkey to the pot and sear until caramelized on all sides, about 4 to 5 minutes.
4
Add the onions and cumin to the pot and cook until the onions are soft and begin to caramelize, about 4 minutes.
5
Add the zucchini, yellow squash and carrots to the pot and cook for 2 to 3 minutes.
6
Add the jalapenos and garlic and cook for 1 minute.
7
Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon.
8
Add the chicken stock and drained hominy and bring to a boil.
9
Reduce heat to a simmer and cook for 1 hour.
10
Add blanched corn and cook for an additional 10 minutes.
11
Add the cilantro and lime juice to the pozole and season with salt and pepper.
12
Serve with extra cilantro and the crispy bacon.

1170

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 strips thick-cut bacon, diced into 1/2-inch pieces, 1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces, 1 cup chopped yellow onions, 1 teaspoon ground cumin, and more.

Yes, Smoked Turkey Leg and Sweet Corn Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Turkey Leg and Sweet Corn Pozole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions