Chipotle Turkey Pozole

Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup.

Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It’s made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smoky chipotle chile peppers in adobo.

I’ve written about pozole before. It’s hard to resist this soup, essentially “taco night” in a bowl (but not as messy!). Perfect for a crowd, which can be useful if your family is like mine—lots of siblings and friends who like to stick around because they know the food is good.

Pozole is all about the toppings. Just set them out and let people add what they want to their soup.

Happy Thanksgiving!

P.S. Check out our other turkey leftover ideas!

Chipotle Turkey Pozole Recipe

You can prepare the toppings while the soup simmers to save prep time. This recipe serves a crowd, you can easily halve the amounts for a smaller batch.

Ingredients

Soup:

• 2 Tbsp olive oil
• 1 large onion, chopped (about 2 cups)
• 3 large garlic cloves, minced
• 1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
• 1 15-ounce can crushed or diced tomatoes
• Salt
• 4 to 5 cups leftover cooked turkey meat, shredded
• 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
• 4 quarts of turkey stock or chicken stock
• 3 bay leaves
• 2 Tbsp dried oregano (Mexican if available)
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cinnamon

Toppings

• 1/2 head green cabbage, sliced thin
• 3 avocados, diced
• 1 bunch red radishes, sliced thin
• 8 ounces Cotija cheese, crumbled
• 1 large bunch cilantro, chopped (stems included)
• 1 red onion, chopped
• 4 limes, cut into wedges
• A couple dozen tostada shells (can use tortilla chips or fried corn tortillas as well)

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