Turkey Pozole Rojo

Story by Natalie
Turkey Pozole Rojo
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Once all the amazing holiday meals have been planned, prepared and consumed, the final question remains...“what do I do with all these leftovers?” Don’t get me wrong, I’m all for the warm, traditional flavors that come with roasted turkey, sausage stuffing and maple glazed….everything, but after a week of friends-givings, recipe testing and licking my fingers at preschool potlucks I’m ready for change. So this year I’m saying a big fat NO to turkey sandwiches on dinner rolls and YES to repurposing that bird into a warm bowl of something a little less familiar to most of us: Pozole. Yummmm. 

The fact that it's tasty and bursting with flavor make this dish something you'll crave...

This isn’t just any pozole. For this classic dish I went straight to the source, Wendy Veach (also known as Stella or Mama Veach). Wendy is my mother’s friend from her college years, the mother of my brother-in-law and a true Mexican-American. Many, if not most, of my childhood Thanksgivings were spent in her home, so it seems only fitting that to share her special recipe for this traditional dish to cap off this year’s recipes. 

If you aren’t familiar with pozole allow me to introduce you. This traditional soup is made with a hearty and savory broth, hominy, meat (turkey in this case) and tomatoes, and is then topped with a seasoned cabbage. It’s most commonly made for celebrations which is another reason it's the perfect way to end a week of gathering with the ones you love. The best part about this version is that you can just toss everything in a pot, simmer and serve. The fact that it's tasty and bursting with flavor make this dish something you'll crave, but its simplicity is what sells me. Isn’t that what we all want and need after a week of slaving over our stoves? I encourage you to think outside the box (or the roll and mashed potatoes in this case) when it comes to your turkey leftovers and spice things up with this pozole. You won't be sorry. 

Turkey Pozole Rojo

Turkey Pozole Rojo

Serves 8


2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 29 oz can crushed tomatoes
1 29 oz can tomato sauce
1 29 oz can Mexican hominy
1 8 oz can green chiles diced
1 1/2 cups sweet salsa (like mango or pineapple)
4 cups chicken stock
3 tbsp worcestershire
1 tsp sea salt
generous amount of freshly ground black pepper
4-6 cups shredded cooked turkey (or chicken or pork)
2 cups shredded carrots
seasoned cabbage

Seasoned Cabbage

3 cups cabbage finely shredded
1 tbsp olive oil
3 tbsp white vinegar
1 tsp sea salt
1/2 tsp black pepper


  1. In a large pot heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for two more minutes.
  2. Add crushed tomatoes, tomato sauce, hominy, green chiles, sweet salsa, chicken stock, Worcestershire and bring to a simmer. Season with salt and pepper and allow to simmer for 30 -45 min covered.
  3. In a small bowl together cabbage, olive oil, vinegar salt and pepper and toss until combined. Set aside.
  4. Add the cooked turkey to the pot along with the carrots and allow to cook for an additional 30 minutes. Adjust taste as needed. Serve hot with seasoned cabbage, avocado, cilantro and limes.

*If you would like to use a crock pot for this recipe, just use raw meat cubed instead of already cooked. Add everything to the crock pot and cook on high for 3 hours.