Turkey Pozole Recipe

Name: Turkey Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 2 poblano peppers, seeded and cut into 1/2 inch strips (or use Anaheim green peppers); 4 garlic cloves, minced; 8 cups turkey broth (or use Chicken Broth); 4 cups cooked turkey, shredded; 2 (15 ounce) cans white hominy, drained; 1 cup baby carrots; 1 (4 ounce) can green peppers, chopped; 4 tablespoons chili powder; 1 teaspoon ground cumin; 2 tablespoons dried oregano; water, if needed (or add more broth); salt and pepper

Servings: persons

3 tablespoons olive oil
1 medium onion, chopped
2 poblano peppers, seeded and cut into 1/2 inch strips (or use Anaheim green peppers)
4 garlic cloves, minced
8 cups turkey broth (or use Chicken Broth)
4 cups cooked turkey, shredded
2 (15 ounce) cans white hominy, drained
1 cup baby carrots
1 (4 ounce) can green peppers, chopped
4 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons dried oregano
water, if needed (or add more broth)
salt and pepper

1
In a large Dutch oven (or pot), heat oil over medium heat.
2
Cook onions and poblano peppers in oil until soft.
3
Stir in garlic, and cook for one or two more minutes.
4
Stir in turkey broth, cooked turkey, baby carrots, canned green chile peppers and hominy.
5
Add water if more liquid is needed to just cover everything in the pot.
6
Season with chili powder, cumin, oregano and salt and pepper to taste.
7
Bring to a boil, then reduce heat to low.
8
Simmer, stirring occasionally, for about an hour or less, until everything is well seasoned and carrots cooked.
9
Serve warm with shredded cabbage, crisp tortilla chips and some lemon juice, if you like.
10
Nutrition Per serving: Calories 412 Protein 33.8g Total Fat 10.5g Sodium 1158mg Cholesterol 53mg Carbohydrates 45.2g, Fiber 10g.

1690

kcal

Calories

Fat

Carbs

217

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 medium onion, chopped, 2 poblano peppers, seeded and cut into 1/2 inch strips (or use Anaheim green peppers), 4 garlic cloves, minced, and more.

Yes, Turkey 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.

Turkey Pozole

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