This Leftover Thanksgiving Turkey Pozole Verde is the most flavorful way to kick up those leftovers! This is a spin on a classic that puts holiday leftover turkey to great use. Pozole Verde is a comforting Mexican soup that is commonly made with chicken. I included some important tips for success below and a variation that uses rotisserie chicken! This recipe is so hearty, flavorful, delicious and easy to make!
How To Make My Leftover Thanksgiving Turkey Pozole Verde
Here’s a video of how I made my Leftover Thanksgiving Turkey Pozole Verde. For another delicious one pan dish, check out my Sicilian Inspired One Pan Baked Cod recipe!
Ingredients (Serves: 6 to 8 Large Servings)
- 4 cups turkey stock (I used homemade, see tip below)
- 4 cups chicken stock
- 3 cups water
- 1 ½ pounds leftover turkey (with bones) – yields about 4 cups shredded (see tip below)
- 10 medium tomatillos, husked, rinsed and halved
- 2 large poblano peppers, seeded roughly chopped (see tip below)
- 2 to 3 medium jalapeño peppers, seeded and roughly chopped (see tip below)
- 4 medium cloves garlic
- ½ white onion, peeled
- 1 medium bunch cilantro, tough stems removed
- 2 teaspoons dried Mexican oregano
- ¼ teaspoon ground cumin
- 1 teaspoon salt, plus more to taste (see tip below)
- 2 30-ounce cans hominy, rinsed and drained well (see tip below)
- Thinly sliced green cabbage, for garnish
- Chopped cilantro, for garnish
- Finely diced white onion, for garnish
- Thinly sliced radish, for garnish
- Thinly sliced jalapeño or serrano pepper, for garish (optional and depending on spice preference)
Step-By-Step Recipe Method
- In a large Dutch oven or heavy bottomed pot, add the turkey stock, chicken stock, water, tomatillos, poblanos, jalapenos, garlic and onion. Bring to a boil over high heat, then reduce to medium and simmer, uncovered, until the tomatillos are tender and turn slightly more yellow and muted. Using a slotted spoon, transfer the tomatillos, poblanos, jalapenos, garlic cloves, and onion to a high-powered blender along with ¾ cup of the cooking liquid, salt, oregano and cumin. Blend until smooth, about 1 to 2 minutes.
- Meanwhile, add the leftover turkey into the pot to infuse additional flavor to the stock. Simmer, uncovered, until the turkey is rehydrated, about 6 to 8 minutes. Using a slotted spoon or tongs, remove the turkey and set aside.
- Add the hominy and the tomatillo mixture from the blender into the pot and simmer, uncovered, over medium heat for 20 to 25 minutes. Skim off any foam that may rise to the top and discard.
- Meanwhile, shred the turkey. Using two forks (or your hands if it’s cool enough) shred into bite sized pieces. After the hominy has been simmering for 20 to 25 minutes, add the shredded turkey into the pot and simmer, uncovered, over medium heat for 10 minutes or until the broth has slightly thickened.
- Ladle into serving bowls and top with cabbage, white onion, cilantro, radishes, a generous amount of freshly squeezed lime juice and peppers if desired. Serve alongside chips for dipping and enjoy!
Tips
- If you don’t have homemade turkey stock substitute chicken stock!
- If you don’t have leftover turkey, skip the rehydration step and simply use a shredded rotisserie chicken (reserving all the drippings to add in!) which will yield about 4 cups of shredded meat as well. Just add it in at the same time the recipe calls for adding the shredded turkey into the pot and simmer for 10 minutes.
- If you prefer a spicier soup, you can leave the seeds in. Adjust based on your spice preference. This soup is packed with flavor but not very spicy as it’s written.
- The amount of salt you need will depend on how salty your homemade or store-bought stock is so taste and season as you go! I used 1 teaspoon total but feel free to adjust as needed.
- It’s extremely important to drain and rinse the hominy well! Make sure the water running underneath it runs clear before adding it into the soup.
- Pozole is all about the garnishes! Don’t skimp on them and use LOTS of lime!