Turkey Pozole

I think this hearty Mexican stew is one of the best ways to use up leftover turkey. We’ve had a nasty cold streak here, and this dish packs enough heat and spice to warm you right up.

8 quarts cold water
1 turkey carcass
1 (20-ounce) can hominy (Juanita’s if you can get it)
1 (4-ounce) can green chilies
1-2  jalapenos, chopped
1 medium onion, chopped
3 cloves garlic, crushed and chopped
1 tablespoon medium chili powder
1 tablespoon Ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried cilantro

Put the carcass in a large stock pot and cover with water. I use a pasta strainer insert to make removing the meat easier. Bring to a boil, reduce the heat, and simmer for 2 to 4 hours.

Remove the insert and set the the meat aside to cool. Bring the stock up to a low boil and add the hominy, onions, garlic, chilies, and spices. Reduce heat and let simmer to reduce a bit while you take the turkey carcass apart. Roughly chop the meat and add to the stew. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend the flavors.

Serve with corn chips, a squeeze of lime, and a sprinkling of cojita cheese.

3 thoughts on “Turkey Pozole”

  1. I’ve been in the soup mode this week too. This pozole looks great and satisfying. I think I made a pozole with chorizo. Now I’m curious what defines a pozole. Both broths have the same red color. I’m going to have to go look it up.

    Oh wow. I didn’t need to do that. Let’s just say I’m glad you used turkey and I used chorizo……it comes from the Aztecs and I’ll leave it at that.

  2. Love..love..love pozole. My turkey leftovers are in the freezer right now, but as soon as they come out, I’ll be making this. Great idea.

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