Ingredients
- 1 Tbsp. olive oil
- 2 onions, finely diced
- 3 cloves garlic, minced
- 1 lb. ground turkey (or 2 cups leftover turkey, chopped)
- 2 chipotle peppers, fresh or canned
- 4 oz. tomato paste
- 4 cups broth
- 1 ½ cups hominy, drained and rinsed
- 2 green onions, thinly sliced
- 10 oz. red cabbage, thinly sliced
- 6 sprigs fresh cilantro, leaves removed
- 1 lime, cut into eighths
- 4 radishes, thinly sliced
- 2–3 Tbsp. Greek yogurt (optional)
- salt & pepper
Servings: servings
Units:
Instructions
- Heat 1 Tbsp. oil in large pot over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic and sauté another 1–2 minutes.
- Add ground turkey and a pinch of salt and pepper to the pot with onions and garlic. Cook, breaking apart with a spoon or spatula, until cooked through (about 5–8 minutes). If using leftover turkey, add during step four along with the hominy.
- Add tomato paste and chipotle pepper. Cook 2–3 minutes, breaking chipotle pepper apart with the spoon. Add broth and hominy; stir until incorporated. Simmer for 10–15 minutes until flavors have incorporated.
- Remove soup from heat, add green onions and stir to combine.
- Divide the sliced cabbage among four bowls. Spoon the pozole over cabbage and top with radish slices, fresh cilantro and a fresh squeeze of lime. For added creaminess and texture, top with a dollop of Greek yogurt and serve with tortilla chips.
Recipe Notes
Adapted from East Side Table.
Share this Recipe