Turkey Pozole (Quick and Easy)

This is a great way to use that  leftover holiday turkey or just roast some turkey thighs for the meat portion of this recipe. Pozole or Posole means hominy and is a pre-Columbian Mexican pork stew. I actually prefer using turkey although you can go traditional with some diced lean pork if you prefer. This recipe would also work well in a crock pot on a low setting. The kind of chile pepper you use will determine the heat level you prefer. This recipe is diabetic friendly and gluten-free if your enchilada sauce doesn’t contain any flour.

PRINT Turkey Pozole recipe from MS Word


Turkey Pozole (Quick and Easy)

Yield: 12-14 generous servings

3-4 lb. diced cooked turkey
2-30 oz. cans enchilada sauce
1-28 oz. can hominy drained
1-28 oz. can Peruvian or great northern beans drained
2 cups chopped carrots
1 large yellow onion diced
1 yellow, green or red bell pepper diced
½ bunch cilantro chopped
1 red or green jalapeno or serrano pepper chopped fine
2 tablespoons brown sugar
1-1/2 tablespoons salt
1 tablespoon garlic chopped fine
1 tablespoon ground cumin
2 teaspoons olive oil

In a large heavy bottom pot, sauté onions, peppers, carrots and garlic in olive oil. Add remaining ingredients and bring to a boil then reduce heat stirring occasionally to keep food from sticking to the bottom. Simmer on low heat for 45 minutes to 1 hour. Serve.

© 2014 Aron David Bradley



One thought on “Turkey Pozole (Quick and Easy)

  1. This really does sound quick and easy! Your turkey idea is pretty good, and I believe it is more authentic than you think. Turkey -or guajolote, as we call it Mexico- is a native American bird, so it is very likely that it has been used in stews long before Eurpean settlers arrived.

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