Simple Recipes for Every Day
Turkey Pozole Rojo
- Serves: 8
- Prep Time: 20 min
- Cook Time: 1 hr
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 7 garlic cloves, smashed
- 4 large dried ancho chiles
- 4 large dried guajillo chiles
- 8 cups turkey or chicken stock
- 1 ½ teaspoons dried oregano, preferably Mexican oregano
- 2 teaspoons cumin
- 2 bay leaves
- 1½ teaspoons kosher salt
- 2 (28-ounce) can Mexican hominy, drained and rinsed
- 4-6 cups shredded cooked turkey (or chicken or pork)
- Seasoned cabbage (see recipe below), for serving
- Avocado, diced, for serving
- Cilantro leaves, for serving
- Radishes, thinly sliced, for serving
- Fresh lime juice, for serving
- Tostadas, for serving
Seasoned Cabbage
- 3 cups finely shredded cabbage
- 1 tablespoon vegetable or olive oil
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 7 garlic cloves, smashed
- 4 large dried ancho chiles
- 4 large dried guajillo chiles
- 8 cups turkey or chicken stock
- 1 ½ teaspoons dried oregano, preferably Mexican oregano
- 2 teaspoons cumin
- 2 bay leaves
- 1½ teaspoons kosher salt
- 2 (28-ounce) can Mexican hominy, drained and rinsed
- 4-6 cups shredded cooked turkey (or chicken or pork)
- Seasoned cabbage (see recipe below), for serving
- Avocado, diced, for serving
- Cilantro leaves, for serving
- Radishes, thinly sliced, for serving
- Fresh lime juice, for serving
- Tostadas, for serving
Seasoned Cabbage
- 3 cups finely shredded cabbage
- 1 tablespoon vegetable or olive oil
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt
Method
Cut open the dried chiles with kitchen scissors or a knife and discard the seeds. Heat a large dry skillet over medium-high heat. Toast the chiles, moving them occasionally, for 4 minutes. (See Note)
Cover the chiles with 2 inches of water. Bring the water to a boil over high heat, then turn the heat off and let the chilis soak until softened, about 15 minutes.
Add chilies and garlic along with 1 ½ cups of the cooking liquid to a high speed blender and blend until smooth.
Make the seasoned cabbage. In a medium bowl, combine cabbage, olive oil, vinegar, salt, and pepper and toss until combined.
Heat the oil in a medium pot over medium heat. Once the oil is glistening, add the onions and cook until translucent, 4-5 minutes.
To the same pot over medium heat, add the blended chilis, chicken stock, cumin, oregano, bay leaves and salt. Increase the heat to high and bring to a simmer. Cook for 30 minutes.
Stir in the hominy and the turkey and continue to cook until the turkey is warmed through and the hominy has absorbed the broth, 20 minutes more. Taste and adjust season with salt.
Serve the pozole in bowls topped with seasoned cabbage, avocado, cilantro, radishes, and lime juice.
Note: If you would like to use a Crock-Pot for this recipe, just use cubed raw meat instead of pre- cooked. Add everything to the Crock-Pot at the same time and cook on high for 4 hours.