Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

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Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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