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Turkey Pozole


  • 3 tablespoons olive oil

  • 2 medium yellow onions, cubed

  • 2 medium fresh poblano chile peppers, seeded and cut into 1/2 inch strips

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons dried oregano

  • 2 quarts turkey broth

  • 4 cups cubed cooked turkey

  • 2 (15 ounce) cans cannellini beans, drained and rinsed

  • 2 (15 ounce) cans white hominy, drained

  • 1 (4 ounce) can chopped green chile peppers

  • 1 cup water, or as needed (Optional)

  • salt and pepper to taste


In a big Dutch oven, heat the oil over medium heat. Cook and toss the onions and poblano chilies for about 5 minutes, or until they are tender. Add the garlic and heat and stir for 1 to 2 minutes, or until fragrant. Add the oregano, cumin, and chile powder.

Add the turkey, cannellini beans, hominy, chile peppers, salt, and pepper along with the turkey broth. Simply cover with water, blend, and then bring to a boil. Stirring occasionally, reduce the heat to low, cover, and simmer for approximately an hour or until the flavors are well-balanced.


Prep Time:

15 mins

Cook Time:

1 hrs 10 mins

Total Time:

1 hrs 25 mins



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