This turkey pozole verde turns cooked poultry and canned hominy into a bright, warming soup. The base relies on a fresh puree of boiled tomatillos, cilantro, onion, and jalapenos, which gives the broth a vibrant green color and tangy flavor. White hominy adds a chewy texture that holds up well to simmering.
Making this soup from scratch takes less than an hour on the stove. It is a smart way to use up leftover holiday turkey and homemade stock. Setting up a garnish bar with shredded cabbage, radishes, and lime wedges lets everyone customize their own bowl.
Why is Turkey Pozole Verde a Must-Try?
Boiling the tomatillos and aromatics before blending mellows their raw bite and creates a smooth base for the soup.
Frying the blended green sauce in hot oil concentrates its flavor and deepens the color before the broth is added.
Adding thinly sliced corn tortillas directly to the simmering broth naturally thickens the soup without needing flour or cornstarch.
Ingredients for Turkey Pozole Verde
• Tomatillos: Look for firm tomatillos with dry, tight-fitting husks. Rinse them under warm water after husking to remove the sticky residue.
• Turkey: Leftover roasted or smoked turkey works well here. You can also swap in cooked shredded chicken.
• Turkey broth: Use a rich homemade turkey stock or a high-quality store-bought poultry broth.
• Hominy: Canned white or yellow hominy will work. Drain and rinse it well to remove excess sodium and starch.
• Jalapenos: Remove the seeds and membranes to keep the soup mild. Leave them in or use serrano peppers for a spicier broth.
Exact quantities are in the recipe card below.
How to Make Turkey Pozole Verde
Step 1: Prepare the green sauce base
Boil the tomatillos, onion, garlic, and peppers until soft. Transfer them to a blender with fresh cilantro and a splash of the cooking liquid, then puree until smooth.
Step 2: Fry the puree
Heat oil in a large pot and carefully pour in the blended sauce. Cook the mixture for a few minutes until it reduces slightly and the color changes from bright green to an olive shade.
Step 3: Simmer the soup
Stir in the turkey broth, rinsed hominy, and seasonings. Let the soup simmer so the flavors meld and the hominy absorbs the broth.
Step 4: Add the turkey
Stir in the shredded cooked turkey right at the end. Heat it gently until it reaches a safe internal temperature, then serve warm with fresh garnishes.
What to Serve with Turkey Pozole Verde
Serve this soup with warm corn tortillas or sturdy tortilla chips for dipping.
Expert Tips for Turkey Pozole Verde
Food safety: When reheating leftover cooked poultry, always verify it reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.
The corn tortillas act as a natural thickener as they break down in the broth. You can skip them if you prefer a thinner soup.
If the soup becomes too thick while simmering, stir in a splash of water or extra turkey broth to thin it out.
How to Store and Freeze Turkey Pozole Verde
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat until the turkey reaches 165°F (74°C).
Turkey Pozole Verde Recipe FAQs
Can I make this soup with chicken instead?
Yes. Cooked shredded chicken breast or thighs make an easy substitute for the turkey. You can also use chicken broth in place of the turkey broth.
Why is my green sauce bitter?
Underripe or overcooked tomatillos can sometimes taste bitter. If your broth tastes too sharp, stir in a pinch of sugar to balance the acidity.
Do I have to use canned hominy?
Canned hominy is convenient and saves a lot of time. If you want to use dried hominy, you will need to soak it overnight and cook it for a few hours until tender before adding it to the soup.
Turkey Pozole Verde
Ingredients
- 1 lb tomatillos husked and rinsed, 450 g
- 1 medium white onion halved
- 8 cloves garlic peeled
- 2 jalapeno peppers halved and seeded
- 1 bunch cilantro roughly chopped
- 1 tbsp neutral oil 15 ml
- 7 cups turkey broth 1.65 L
- 2 cans white hominy drained and rinsed, 15.5 oz / 440 g each
- 2 corn tortillas thinly sliced, optional
- 1/2 tsp dried marjoram
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 3 cups cooked shredded turkey 420 g
- Garnishes: shredded green cabbage sliced radishes, diced red onion, lime wedges, sliced avocado
Instructions
- Place the tomatillos, onion, garlic, and jalapenos in a medium pot. Add enough water to cover them by 1 inch (2.5 cm). Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook for 8 to 10 minutes until the tomatillos soften and turn pale green.
- Use a slotted spoon to transfer the boiled vegetables to a blender. Reserve the cooking water.
- Add the chopped cilantro and 1/2 cup (120 ml) of the reserved cooking water to the blender. Blend until smooth. Loosen the blender lid slightly and cover it with a kitchen towel to let steam escape while blending hot liquids.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pour in the blended tomatillo mixture. Cook for 5 minutes, stirring frequently, until the sauce thickens slightly and darkens in color.
- Pour the turkey broth into the pot with the green sauce. Stir in the hominy, sliced corn tortillas, dried marjoram, salt, and black pepper. Bring the soup to a simmer and cook for 20 minutes.
- Stir in the cooked shredded turkey. Simmer for 5 more minutes until the meat is heated through. For food safety, ensure the reheated turkey reaches an internal temperature of 165°F (74°C).
- Taste the broth and add more salt or pepper if needed. Ladle the hot soup into bowls and serve with cabbage, radishes, red onion, lime, and avocado.
Notes
