Turkey Pozole Verde

Culinary Setting
Meal Type
Main Course, Entrée
40 MIN
Turkey Thighs


6 c turkey broth, low sodium, divided

1 lb tomatillos, husked and halved

1 small yellow onion, thinly sliced

2 poblano chiles, cored, seeded and qtered

2 green jalapeño chiles with seeds, stems removed

2 medium garlic cloves, peeled

1/2 c chopped cilantro

Kosher salt and freshly ground black pepper

2 tbsp vegetable oil

1 (29 oz) can hominy, drained and rinsed

3 c shredded cooked dark turkey meat, such as thighs


2 medium limes, cut into wedges

1/4 c sour cream

2 c shredded radish


Pour 5 cups of the broth into a large heavy pot and bring to a boil, reduce the heat to medium and simmer.

In a food processor, combine the tomatillos, onion, poblanos, jalapeños, garlic and cilantro and pulse until coarsely chopped, scraping down the side, about 30 seconds. With the machine running, add the remaining 1 cup of the broth and purée until smooth. Taste and adjust seasoning with salt and pepper.

In a large sauce pan over medium-high heat add oil and when shimmering, add the tomatillo purée and cook, stirring occasionally, until the sauce is a deep green color and thickened, about 10 minutes.

Add the green sauce and hominy to the simmering broth and simmer over medium heat for 10 minutes. Add the shredded turkey, taste and season with salt and pepper. Cook until just heated through, about 4 minutes.

To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve with lime wedges, sour cream and radish on the side.