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Give your holiday leftovers a southwest twist with this easy and delicious Turkey Pozole Rojo. Add your favorite toppings for a festive take on dinner.
Turkey Pozole Rojo
The holidays at the casa are mix of friends, family and blended cultures. I love to take the traditional Latino flavors of Paul’s family and apply them to the holiday recipes I grew up with in the midwest. Last year we had an ancho chile honey glazed turkey that was absolutely amazing.
When we first got married and I met his extended family during the holidays it was very overwhelming. The last family gathering was held a meeting hall so that everyone would fit! They are an incredible group of people who have introduced me to a new culture… and the most delicious foods, like pozole.
Pozole or posole is a traditional soup or stew from Mexico typically made with pork and hominy, which is dried maize kernels. I have since learned that no two pozole recipes are the same. It is like chili or barbecue, ask 3 different people how to make it and you will get 3 distinct answers.
In the fact when I first wanted to make it each of Paul’s tias gave me vastly varied recipes. Hominy is the only ingredient that will not change, it really is the heart of the dish.
And that is why it is such a great soup, you can really make it your own. This version is especially perfect during the holidays because I use leftover turkey. Mild guajillo chiles give it a smokey flavor with no heat. Swanson Broth, with it’s unique blend of flavors, enhances the flavors in this soup.
Simmer the soup for about 30 minutes but don’t be afraid to let it go longer. To be honest I forgot about it one time and it did it’s thing for almost an hour. I had to add a little more broth to get the consistency we love but the flavor only developed and deepened over time.
Swanson Chicken Natural Goodness 100% Fat Free No MSG Broth is my go-to for all kinds of recipes year round. This summer my Roasted Poblano Potato Salad was a huge success with the casa crew.
You can find it, and other varieties, at your local Walmart. Just look in the soup aisle or for a holiday display.
Not only can you make pozole a million different ways, the real magic happens when we start talking toppings. You can add things like shredded cabbage, onions of all sorts, cilantro, radishes, tortilla strips, avocado or a squeeze of lime juice. Get creative and go for it!
What is your favorite #recipetwist during the holidays?
- 3 dried guajillo chiles, stems and seeds removed
- 2 cloves garlic
- 2 tablespoons tomato paste
- 2-3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and finely diced
- ½ tablespoon dried oregano
- 2 teaspoons cumin
- 8 cups chicken broth
- 1 bay leaf
- 2 15-ounce cans hominy, drained
- 3 cups cooked turkey, chopped or shredded
- Salt and pepper to taste
- Place dried chiles in a bowl, cover with 1 cup boiling water. Let sit 5-10 minutes.
- Add chiles, garlic and tomato paste to a blender or food processor. Pulse until completely pureed. Set aside.
- Heat oil in a large dutch oven over medium heat.
- Add onions and jalapeño, cook 3-4 minutes.
- Stir in oregano and cumin, cook 1-2 minutes.
- Pour chile sauce into pot. Cook 3-4 minutes stirring frequently.
- Stir in broth, scape bit off bottom of pot.
- Add by leaf, hominy and turkey.
- Bring to a low boil, reduce heat and simmer at least 30 minutes.
- remove bay leaf and serve hot with preferred toppings.