Turkey pozole soup is a comforting, brothy Mexican-style stew made with hominy, tender turkey, and a red chile broth. It’s a brilliant way to use leftover roast turkey, but it’s just as good made with turkey thighs that simmer until fall-apart tender. The mild heat of dried chiles, the pop of hominy, and the bright, crunchy toppings make every spoonful satisfying. This version is simple enough for a weeknight yet special enough for a holiday meal.
Ingredients
- 2 tbsp (30 ml) vegetable or olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 4 garlic cloves, minced
- 2 tbsp (16 g) ground cumin
- 2 tsp (5 g) dried oregano (Mexican oregano if available)
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 2 lbs (900 g) boneless, skinless turkey thighs or leftover roast turkey (see notes)
- 8 cups (1.9 L) low-sodium chicken or turkey broth
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- 1 bay leaf
- Salt and black pepper to taste
For serving (optional but recommended)
- Shredded cabbage or thinly sliced radishes
- Diced avocado
- Fresh cilantro leaves
- Lime wedges
- Thinly sliced jalapeño or serrano chile
- Warm corn tortillas or tostadas
Instructions
- Toast the dried chiles: Heat a dry skillet or comal over medium heat. Add the guajillo and ancho chiles and toast for 30–60 seconds per side, until fragrant and slightly puffed. Be careful not to burn them, or they will turn bitter. Transfer to a bowl and cover with hot water; soak for 15 minutes until softened.
- Start the base: While the chiles soak, heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, cumin, and oregano and cook for 1 minute more.
- Make the chile puree: Drain the soaked chiles and place them in a blender with ½ cup (120 ml) of the soaking water. Blend until smooth. If you want a smoother texture, strain the puree through a fine-mesh sieve.
- Brown the turkey: Push the onion mixture to the sides of the pot. If using turkey thighs, add them and brown on all sides, about 4–5 minutes total. If using leftover cooked turkey, skip this step and add it later (see step 6).
- Simmer the soup: Pour the chile puree into the pot and stir to coat the onions and turkey. Cook for 2 minutes to deepen the flavor. Add the broth, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 ½ to 2 hours, until the turkey thighs are fork-tender and easily shredded.
- Shred the turkey: If using thighs, remove them to a cutting board and let rest until cool enough to handle. Shred the meat, discarding any bones. If using leftover turkey, add the shredded meat now.
- Add hominy and finish: Return the shredded turkey to the pot (or add leftover turkey). Stir in the hominy and simmer uncovered for 15–20 minutes to meld the flavors. Remove the bay leaf. Season with salt and pepper to taste. If the soup is too thick, add more broth or water.
- Check temperature: If using raw turkey thighs, verify the soup reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS). If using leftover turkey, ensure the soup is piping hot throughout.
- Serve: Ladle into bowls and let each person add their desired toppings: cabbage, radish, avocado, cilantro, lime, and jalapeño. Serve with warm tortillas or tostadas.
Tips
- Substitutions: No guajillo or ancho chiles? Use 3–4 dried New Mexico chiles, or substitute 2–3 tablespoons of ancho chile powder plus 1 teaspoon smoked paprika. The flavor will be slightly different but still delicious.
- Storage: Pozole tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld.
- Common mistake: Don’t skip toasting the chiles—it develops their flavor. And don’t forget to remove the seeds and stems, which can add bitterness.
- Make it ahead: You can make the full soup up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Serve turkey pozole as a main course with a side of warm corn tortillas or crispy tostadas. For a complete meal, add a simple salad of sliced avocado, orange segments, and red onion with a lime vinaigrette. A cold Mexican lager or a tart agua fresca pairs well. If you like heat, offer a bottle of hot sauce or extra sliced chiles at the table.
Variations
- Green pozole: Replace the dried chiles with 1 lb (450 g) tomatillos, husked and roasted, plus 2 roasted poblano peppers. Blend with cilantro and use as the base.
- White pozole: Omit the chiles entirely and season with extra cumin and oregano. Add a few whole black peppercorns and a cinnamon stick for a milder broth.
- Chicken pozole: Use boneless, skinless chicken thighs or a whole chicken cut into pieces. Reduce simmering time to about 1 hour.
- Add beans: Stir in a can of drained black beans or pinto beans along with the hominy for extra protein and fiber.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, cool completely and transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) for leftovers. Add a little broth or water if the soup has thickened. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Can I use leftover turkey from a roast? Absolutely. Use 4–5 cups of shredded cooked turkey. Add it in step 6 and simmer just long enough to heat through—about 15 minutes. You may want to reduce the initial simmering time to 30 minutes with just the broth and chiles to build flavor.
What is hominy and where can I find it? Hominy is dried corn kernels that have been treated with an alkali (like lime) to remove the hull and puff them up. It’s sold canned in most supermarkets, usually near the beans or Mexican foods. If you can’t find it, you can substitute frozen or canned whole kernel corn, but the texture and flavor will be different.
Can I make this in a slow cooker or Instant Pot? Yes. For the slow cooker, sauté the onion and garlic, then add everything except the hominy and cook on low for 6–8 hours. Add hominy for the last 30 minutes. For the Instant Pot, use the sauté function for the onion and turkey, then pressure cook on high for 25 minutes with a natural release. Add hominy and simmer on sauté for 10 minutes.
How spicy is this soup? It’s mildly spicy—the guajillo and ancho chiles are mostly fruity and smoky, with a gentle warmth. For more heat, add a chipotle chile in adobo or a minced jalapeño with the onion. For less heat, remove all seeds and ribs from the dried chiles.
Can I make it vegetarian? Yes. Skip the turkey and use vegetable broth. Add extra hominy, beans, or roasted vegetables like zucchini and carrots. You might want to add a splash of soy sauce or a pinch of smoked paprika for depth.
Why is my pozole bitter? Bitterness usually comes from burnt chiles. Toast them over low heat and keep a close eye on them—they should only take a few seconds per side. Also, make sure to remove the seeds and stems before soaking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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