Turkey pozole

Red pozole is plated in a red bowl and topped with lettuce, radishes, limes, cheese, and chips.

This red pozole has a rich and delicious guajillo pepper based broth and hearty chunks of hominy and turkey. The toppings brings all the flavors together!

Prep Time 10

Cook Time 20

Servings

Calories 237 kcal

Equipment

Large stock pot
Cutting Board
Sharp knife
Slotted spoon

Ingredients

6 cups chicken broth
4 garlic cloves Whole, lightly crushed, peeled
1 yellow onion peeled, quartered
8 dried guajillo peppers tops cut off, sliced in half, seeds removed.
2 tsp cumin
1 tsp oregano
1 tsp salt
2 cups turkey shredded
2 cups hominy

Toppings

2 avocados sliced
1 cup lettuce thinly sliced
1/2 cup radishes diced
cojita cheese
corn tortilla chips

Instructions

Boil the broth. Pour the chicken broth in a large stockpot and place it over medium high heat. Remove the tops of the guajillo peppers, then slice them in half and remove the seeds. Add the garlic cloves, onion, guajillo peppers, oregano, cumin, and salt to the chicken broth. Boil the mixture for 10-15 minutes until the guajillo peppers are soft.
Blend the pozole broth. Use a slotted spoon to remove the garlic cloves, onion, guajillo peppers, and 1 cup of chicken broth and place it in a blender. Blend the mixture until it is pureed. Add the purè to the chicken broth and stir to combine. Add the hominy and shredded turkey meat to the broth, and continue to cook for 2-5 minutes until it is heated through.
Prepare the toppings. Slice, dice, and arrange the toppings in separate bowls.
Serve. Ladle the pozole broth into separate bowls, then add all the toppings you'd like. Mangia!

Nutrition

Calories: 237kcalCarbohydrates: 21gProtein: 11gFat: 13gSaturated Fat: 2gCholesterol: 24mgSodium: 1491mgPotassium: 761mgFiber: 8gSugar: 5gVitamin A: 1421IUVitamin C: 28mgCalcium: 55mgIron: 2mg