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Quick Pozole Verde with Turkey
70% authentic · Mexican-inspired
A simplified pozole verde using pre-cooked turkey and a tomatillo-based broth for a faster, flavorful meal.
Ingredients
- Pre-cooked shredded turkey2 cups
- Canned hominy1 (15 oz) can
- Chicken broth4 cups
- Tomatillos1 lb
- Jalapeño1
- Garlic cloves2
- Cilantro1/2 bunch
- Saltto taste
- Black pepperto taste
- Shredded cabbagefor garnish
- Diced avocadofor garnish
- Crema or sour creamfor garnish
Steps
- 1
Remove husks and seeds from tomatillos and jalapeño. Roughly chop tomatillos, jalapeño, and garlic.
- 2
In a blender, combine chopped tomatillos, jalapeño, garlic, cilantro, and 1 cup of chicken broth. Blend until smooth.
- 3
In a pot, combine the blended sauce, remaining chicken broth, drained and rinsed hominy, and pre-cooked shredded turkey.
- 4
Bring to a simmer over medium heat. Cook for 20-25 minutes, allowing flavors to meld.
- 5
Season with salt and pepper to taste.
- 6
Serve hot, garnished with shredded cabbage, diced avocado, and a dollop of crema.
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