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Lunch / Dinner

Turkey Pozole Soup

Breathe new life into cold-weather fare with this light-tasting, quick-cooking, south-of-the-border Turkey Pozole Soup. Pozole is a thick, hearty soup from the middle of Mexico’s Pacific Coast region. Traditionally served at Christmastime to celebrate good blessings, there’s no need to save this big-flavored soup of hominy, onion, garlic, dried chiles, and cilantro just for the holidays. And while pozole is usually made with pork or chicken. Turkey is a great option, too, especially if you have a little left from Thanksgiving. But if pork or chicken is easier to come by — feel free to use one of them.

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Ingredients

SIMMER:

ADD:

SERVE:

When it comes to topping this soup, follow tradition — bring any or all of the toppings suggested to the table and let people add their own as they please.

Instructions

Simmer broth in a pot. Add onion, garlic, oregano, chili powder, cumin, coriander, pepper flakes, and bay leaves; simmer 15 minutes more.

Stir in hominy and turkey; simmer 5 minutes, then stir in lime juice. Remove bay leaves before serving.

Serve soup with romaine, tomatoes, avocado, radishes, jalapeño, cilantro, limes, tortilla chips, and queso fresco.

Simmer the chicken broth with plenty of red onion, garlic, and spices to infuse it with flavor.

Simmer the chicken broth with plenty of red onion, garlic, and spices to infuse it with flavor.

Purée one can of hominy and add it along with the whole kernels to add body and thicken the soup base.

Purée one can of hominy and add it along with the whole kernels to add body and thicken the soup base.

Finishing the soup with freshly squeezed lime juice ensures the bright flavor will be prominent.

Finishing the soup with freshly squeezed lime juice ensures the bright flavor will be prominent.

Nutritional Facts

Tags: Easy, Quick, Make Ahead, Lunch, Dinner, Gluten Free, Mexican, Soup, Thanksgiving

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