Green Turkey Pozole

The Kitchen Doesn't Bite

 45 Minutes 6-8 people

By

To "warm-up", here is a traditional Mexican soup generally served as a main dish that can be found particularly in the regions of Jalisco, Guanajuato, and Michoacán among others. You can find a wide variety of preparations and flavors to include, chicken, pork, clear (white), red, and one of my favorites, green with turkey, which makes it perfect for the holidays. This portion yields about 20 coffee cups if you wish for it to make and appearance in your next party.

What you need to have:
 
For the turkey broth
  • 4 pounds fresh turkey breast or thighs
  • 12 cups of water or natural chicken stock (organic preferably)
  • 30 oz of maíz pozolero or hominy
  • 1/2 white onion
  • 2 garlic cloves
For the green salsa
  • 1 cup natural chicken stock (organic preferably)
  • 6 green tomatillos, peeled and cleaned
  • 1 medium white onion, halved
  • 2 poblano chiles (deveined and seedless if you don't want the spiciness)
  • 1 serrano chile (deveined and seedless if you don't want the spiciness)
  • 3 whole garlic cloves
  • 1 tbsp. dry oregano
  • 1 bunch of cilantro (1 1/2 cups, chopped)
Garnishes
  • Tostadas
  • Shredded red cabbage
  • Sliced avocado
  • Dried oregano
  • Thinly sliced radish
What you need to do:
 
For the broth
  1. Wash turkey under running water and remove skin.
  2. In a deep pot, add the turkey, water, onion, garlic and bring to a high heat boil.
  3. Once it has come to a boil, bring temperature down to a medium heat, remove any fat residue that may had accumulated on top and cook for 45 minutes (do not boil).
  4. Remove and crumble or shred the turkey.
  5. Remove the onion, garlic, and any excess fat that may be present and return the turkey back to the pot.
  6. Add the salsa verde, hominy, and season to taste with salt, cook for another 15-20 minutes. If you prefer, you can strain the salsa before adding to the broth in order to achieve a more delicate flavor and appearance.
  7. Serve with garnishes on the side.
For the salsa
  1. In a blender, combine the chicken stock, chiles, onion, garlic, cilantro and blend until you form a homogeneous sauce. Set aside for later use with the broth. If you wish to obtain a bolder flavor, roast the tomatillos, onions and chiles on a comal, griddle, frying pan, or oven. Remove the skin of the chiles and then add them all to the blender with the tomatillos.
  2. Remember to peel and clean the tomatillos well under running water rubbing them with your hands to remove the stickiness of the skin before cooking.
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

Keep Reading Doreen's Bio

Pork Loin “Al Ajillo”...

Pork Loin “Al Ajillo”

20 minutes 2 portions By Doreen...

Strawberry Cheese Cake ...

Strawberry Cheese Cake Lollipops

10 minutes 20 portions By Doreen Colondres...

Mediterranean Pork Bite...

Mediterranean Pork Bites

20 minutes 2 portions By Doreen...

Pomodoro Guajillo Pasta...

Pomodoro Guajillo Pasta

20 minutes 8 portions By Doreen Colondres...

Quinoa and Pork Bowl wi...

Quinoa and Pork Bowl with Mango

15-20 minutes 2 portions By Doreen...

Yellow plantain, Spanis...

Yellow plantain, Spanish chorizo & cilantro frittata

20 minutes 4-6 portions By Doreen...

Fresh Corn Shrimp Salad

Fresh Corn Shrimp Salad

15 minutes 4-6 small portions By...

Irresistible Carrot Che...

Irresistible Carrot Cheese

10 minutes For Sharing By Doreen...

Tzatziki

Tzatziki

10 minutes For Sharing By Doreen...

Pasta in creamy yogurt ...

Pasta in creamy yogurt avocado sauce

10 minutes 4-6 people By Doreen...

Orange and Olive Oil Ca...

Orange and Olive Oil Cake

45 minutes 8-10 people By Doreen...

Lasagna with cilantro b...

Lasagna with cilantro béchamel

40 minutes 4-6 people By Doreen...

Coconut Oatmeal

Coconut Oatmeal

5 minutes 2 people By Doreen...

Seared scallops with ca...

Seared scallops with carrot cilantro puré

15-20 minutes 2 people By Doreen...

Roasted chicken in toma...

Roasted chicken in tomatillo, orange and mint sauce

10 minutes prep, an hour in...

Pinto Beans Avocado H...

Pinto Beans & Avocado Hummus

5 minutes To Share By Doreen...

Spaghetti Carbonara

Spaghetti Carbonara

15-20 minutes 4-5 people By Doreen...

Lentils Ceviche

Lentils Ceviche

30 minutes 4-6 people By Doreen...

Pasta with fresh green ...

Pasta with fresh green beans, corn & basil

20 minutes 3 people By Doreen...

Labneh, a creamy homema...

Labneh, a creamy homemade cheese

3 minutes To share By Doreen...

Spinach hummus

Spinach hummus

5 minutes To share By Doreen...

Cold Oatmeal

Cold Oatmeal

3 minutes 2 servings By Doreen...

Mis Tres Versiones de C...

Mis Tres Versiones de Coquitos

15 minutos para regalar y...

Pumpkin and Butternut S...

Pumpkin and Butternut Squash Bread Pudding

15 minutes, the oven will take...

Drunken Turkey Quinoa C...

Drunken Turkey Quinoa Chili

20-25 minutes 4-6 peopleBy Doreen...

Crab and cantaloupe gua...

Crab and cantaloupe guacamole

5 minutes For sharingBy Doreen...

Chicken thighs, white a...

Chicken thighs, white and green beans stir-fry

15-20 minutes 2 peopleBy Doreen...

Greek Yogurt Mint Dre...

Greek Yogurt & Mint Dressing

3 minutes 3-4 peopleBy Doreen...

My Chicken Saltado

My Chicken Saltado

15-20 minutes 4 peopleBy Doreen...

Orange Flan

Orange Flan

50 minutes 8-10 peopleBy Doreen...

«
»

Doreen is an Editor of:

 

Doreen is Chef Ambassador of:

Novo Nordisk Novo Nordisk

Doreen Colondres Celebrity Chef Of:

 

Doreen supports:

Baptist Health Foundation

Contact

This email address is being protected from spambots. You need JavaScript enabled to view it.

This email address is being protected from spambots. You need JavaScript enabled to view it.