An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.

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  • Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Nutrition Facts

407 calories; protein 33.2g; carbohydrates 44.6g; fat 10.7g; cholesterol 53.2mg; sodium 1100.9mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
After having lived in Mexico for seven years, and having been taught to make pozole by my Mexican mother-in-law, I was a little hesitant to try a pozole that didn't use the traditional pork, since pozole is one of my all time favorites. BUT! This recipe is great! I tried it to use up my leftover Thanksgiving turkey and the soup is absolutely fabulous. I will make one suggestion...traditional pozole is always served with shredded cabbage (or lettuce), diced fresh onion, fresh lime juice and a nice big bottle of hot sauce, so each individual can customize his bowl. I put these items on the side and boy, did we enjoy our meal! Read More
(116)

Most helpful critical review

Rating: 1 stars
09/09/2005
This is not a good Pozole recipe. The original recipe goes for pork, chicken and even a vegetarian version with no meat/poultry at all. It does not have beans, or jalapeños or anything the recipe stands for. Maybe it is a good caserole of something, but Pozole never... Read More
(38)
88 Ratings
  • 5 star values: 66
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/30/2003
After having lived in Mexico for seven years, and having been taught to make pozole by my Mexican mother-in-law, I was a little hesitant to try a pozole that didn't use the traditional pork, since pozole is one of my all time favorites. BUT! This recipe is great! I tried it to use up my leftover Thanksgiving turkey and the soup is absolutely fabulous. I will make one suggestion...traditional pozole is always served with shredded cabbage (or lettuce), diced fresh onion, fresh lime juice and a nice big bottle of hot sauce, so each individual can customize his bowl. I put these items on the side and boy, did we enjoy our meal! Read More
(116)
Rating: 1 stars
09/08/2005
This is not a good Pozole recipe. The original recipe goes for pork, chicken and even a vegetarian version with no meat/poultry at all. It does not have beans, or jalapeños or anything the recipe stands for. Maybe it is a good caserole of something, but Pozole never... Read More
(38)
Rating: 5 stars
12/15/2003
Absolutely fantastic. I used the whole turkey carcass with a little meat left on it and cooked it down till it fell apart. Removed the bones and then followed the rest of the receipe. There were 5 fussy eaters at this meal and they all admitted that they were surprised and they all had 2nd's. We found this should absolutely be served with good cold micro beer. We will make this every year with the leftover turkey and will really look forward to it. Read More
(29)
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Rating: 3 stars
01/05/2008
It was a very good soup but definitely not what I would consider "pozole". And I think using either beans or hominy would make the recipe better. The texture of both mixed together is just a little strange (the beans were too soft next to the hominy). Read More
(15)
Rating: 5 stars
11/29/2005
I dont know how this compares to what one would consider "authentic" posole but this is a darn good soup! My wife was a bit skeptical and she hates hominy so she used corn but my whole family enjoyed this one. It is very flavorful and aromatic. It has great texture. We added a little grated cheddar when serving and I just kept going back for more. Read More
(13)
Rating: 5 stars
01/02/2005
Oh YUUUUMMMMMMM!!! I made this with leftover chicken instead of turkey and used chicken broth as well. The only thing I did different (other than that) with this recipe is I bought the wrong peppers by mistake- I bought a can of serrano peppers which I think are hotter than poblano peppers and I know are hotter than jalepeno which I somehow forgot to buy (oops) so I didn't use the whole can because I didn't want to ruin the recipe in case they were too hot- anyway- it turned out fine- the flavors mixed WONDERFULLY and this will be a recipe I will use over and over (maybe a new years tradition)- I served with hot sauce sour cream and tortilla chips. THANK YOU!!!! I will try with turkey and I will also try with pork in the future too.:) Read More
(12)
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Rating: 4 stars
12/26/2006
Very good posole! In my family we traditionally have posole on Christmas Eve and Christmas Day so the idea of having it on New Year's Day is a new one but a good one too. Another good idea is to make the posole with chicken and red chile sauce fresh lemons and chopped onions and dried oregano. Dee-lish. This is a very good version too. Read More
(10)
Rating: 4 stars
07/22/2010
Great soup! Pretty much followed the recipe and it was delicious. Obviously it's not a traditional pozole but hey it tastes really good isn't that what matters! Read More
(8)
Rating: 5 stars
11/26/2006
Even as a picky eater my husband finds this quite delicious. Easy to make tastes great and authentic (to what I've had living with a family in Cuernavaca Mexico) even using turkey. Read More
(6)
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