Serve your leftover turkey with Mexican flair. Turkey pozole hominy soup flavored with smoky chipotle chilies.
Every Thanksgiving, after our big roast turkey dinner, we fill a giant soup pot with the turkey carcass and water and make several quarts of turkey broth for the soup.
Usually, turkey soup is pretty standard fare, but if you’re looking for a soup that could pack a little punch, I recommend this pozole.
I’ve written about Pozole before. It’s hard to resist this soup, essentially “taco night” in a bowl, but not that messy!
Perfect for a crowd which can be useful if your family is like mine – lots of siblings and friends who like to stay here knowing the food is good.
Pozole is all about the toppings. Just set them up and let people add whatever they want to their soup.
Happy Thanksgiving!
PS Check out our other leftover turkey ideas!
Chipotle Turkey Pozole
You can make the toppings while the soup is simmering to save on prep time. This recipe serves a crowd, you can easily halve the quantities for a smaller batch.
ingredients
Soup:
-
2 tablespoon Extra virgin olive oil
-
1 large Onionchopped (approx 2 cups)
-
3 big carnations garlicchopped
-
1/4 to 1/2 Cup chopped chipotle in adobo, taste
-
1 (15 ounce) can crushed or diced tomatoes
-
Salt
-
4 to 5 cups rest cooked turkey meatshredded
-
1 (108 oz, 6 lb 12 oz or 3 kg) can white cornrinsed and drained
-
4 liter turkey stock or chicken broth
-
3 bay leaves
-
2 tablespoon dried oregano (Mexican if available)
-
1/8 teaspoon Ground carnations
-
1/4 teaspoon Cinammon
toppings:
-
1/2 head Kalethinly sliced
-
3 avocadosrolled
-
1 bunch red radishesthinly sliced
-
8th ounces Cotija cheesedecay
-
1 big pile corianderchopped (including stems)
-
1 Red onionchopped
-
4 Lemonscut into wedges
-
2 dozen Tostada mussels (can also use tortilla chips or fried corn tortillas)
method
-
Sauté onions, garlic, add chipotle:
Heat the olive oil in a large (12 quart) stockpot over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic.
Add the chopped chipotles in adobo (start with 1/4 cup and add more later until desired heat). Cook for another 3 minutes.
-
Add remaining soup ingredients and let simmer:
Add the tomatoes and cooked turkey to the saucepan and stir. Add the rinsed and drained Hominy. Add the broth.
Taste and season with salt (at least a tablespoon if using unsalted broth). Add bay leaves, oregano, ground cloves and cinnamon. Add more water if soup is too thick with corn for your preference.
Bring to a boil. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect when using homemade, unsalted stock. Simmer for 45 minutes.
-
Cover the table with toppings:
arranged in separate serving bowls. Pour the soup into bowls. Let people add whatever toppings they want to the soup.
| nutritional information (per serving) | |
|---|---|
| 1223 | calories |
| 61g | Fat |
| 104g | carbohydrates |
| 69g | protein |
