Turkey Pozole Verde
Shredded turkey and plump hominy simmer in a vibrant tomatillo and cilantro broth.
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
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.