Make Ahead

Turkey Pozole Verde

November 27, 2009
4 Ratings
  • Serves an army
Author Notes

Over the course of the final weeks of our outdoor farmers’ market, I start stockpiling tomatillos and fresh green chile peppers to make batches of tomatillo and green chile sauce. It’s tasty and super versatile: it can be used like a regular red salsa, it can be thinned with stock to sauce enchiladas, or it can be incorporated into a pozole verde, one of my favorite ways to cook up leftover turkey or chicken. The sauce freezes well, and its citrusy tang is always welcome on cold damp nights, a reminder that summer will be back again soon. Note: I generally make this stew with dried hominy that I’ve soaked overnight and cooked until soft – it takes a bit of time, but I like to prepare a big batch at once and portion out the cooked, drained hominy in freezer bags so I have convenience portions for future meals. The texture of hominy that has been soaked and cooked from dry kernels is superior to that of canned, but you can certainly use a canned version to save time – just drain it well and add it to the stew about 10 minutes before serving, so it doesn’t get too soft. —lastnightsdinner

What You'll Need
  • Green Chile and Tomatillo Sauce
  • 1 pound fresh tomatillos
  • 1 large or 2 medium fresh poblano peppers
  • 1/4 cup pepitas (green pumpkin seeds)
  • 1 fresh serrano pepper
  • 1 cup chopped onion
  • 3-4 cloves garlic, peeled and smashed
  • 1 cup fresh cilantro, picked, loosely packed
  • 1 ounce freshly squeezed lime juice
  • 1/2 teaspoon Kosher salt
  • Turkey Pozole Verde
  • 1 tablespoon neutral-flavored oil
  • 1 medium onion, peeled and diced
  • Kosher salt
  • 3 cups Green Chile and Tomatillo Sauce
  • 1 quart turkey or chicken stock
  • 6 cups prepared, or 2 cans rinsed and drained hominy
  • 3 cups shredded or chunked cooked turkey meat
  • 1 tablespoon dried Mexican oregano or marjoram
  • any or all of these for garnish: lime wedges, sprigs of fresh cilantro, thinly sliced or chopped radish, diced avocado, grated Monterey Jack cheese, sour cream or Mexican-style crema, tortilla chips or warmed tortillas
  1. Green Chile and Tomatillo Sauce
  2. Preheat the oven to 375.
  3. Remove the papery husks from the tomatillos and rinse the sticky layer off of them. Place the tomatillos and poblano/s on a baking sheet and roast for 40 minutes, turning them midway through.
  4. Toast the pepitas in a small skillet until lightly browned. Remove from the heat and set aside.
  5. Remove the baking sheet from the oven and place the tomatillos into the bowl of a blender. Put the poblano(s) in a small bowl and cover with cling film.
  6. Remove the stem from the Serrano pepper, cut it in half lengthwise and scrape out the seeds and membrane with the tip of a knife. Roughly chop and add to the blender along with the chopped onion, garlic, cilantro, and toasted pepitas.
  7. Rub or peel as much of the charred skin from the poblano as possible (you may want to use latex gloves for this). Remove the stem and seeds, roughly chop, and add to the blender along with the salt and lime juice. Puree until blended.
  8. Taste for seasoning and adjust if necessary. You can use this immediately, or cool and refrigerate or freeze for future use.
  1. Turkey Pozole Verde
  2. In a large, heavy-bottomed pot, add the oil and heat over medium heat until shimmering. Add the onion and a pinch of salt, stir, and cook until the onion is softened.
  3. Add the chile and tomatillo sauce and stir. Add the stock, hominy and turkey, stirring to combine. Rub the Mexican oregano or marjoram in your palms to lightly crush it and release the oils, then add it to the pot, stirring through. Bring to a boil, reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
  4. Taste and adjust seasoning, then spoon into bowls and serve with your favorite garnishes.

See what other Food52ers are saying.

  • HandRocksLadle
  • Sagegreen
  • healthierkitchen
  • TheWimpyVegetarian
  • Jennifer Ann
    Jennifer Ann

16 Reviews

HandRocksLadle November 29, 2010
My mouth is watering over these ingredients!
lastnightsdinner November 29, 2010
Thank you!
Sagegreen November 28, 2010
Love the flavors!
lastnightsdinner November 28, 2010
Thank you! I have a bag of tomatillo puree in the freezer, just waiting to brighten up a cold winter night :)
healthierkitchen November 28, 2010
I wonder if the smoked turkey I have will work with this? It sounds terrific and I'm looking for dishes in which to use some dried hominy I bought impulsively a while back.
lastnightsdinner November 28, 2010
It's certainly worth a try - if you do, let me know how it works?
healthierkitchen December 1, 2010
Made this tonight and it was a big hit. Love the salsa verde!! The smoked turkey was fine (I just omitted the salt in the rest of the recipe and used homemade stock without salt), but I think next time I'll use regular cooked turkey or chicken. I made a half recipe of the soup so I have some salsa frozen. And, I have some hominy left for mrswheelbarrow's tortilla soup!
lastnightsdinner December 1, 2010
Hooray! So glad you liked it!
TheWimpyVegetarian December 12, 2009
This looks wonderful. I have a similar recipe using pork shoulder that I've been looking for - so perfect timing in seeing this. I'm making it this weekend - perfect meal for a cold, windy, rainy day. Thanks for posting this!
lastnightsdinner December 13, 2009
Thanks! The base recipe works great with turkey, chicken, or pork - let me know what you think!
Jennifer A. November 30, 2009
Yum! I think I will head to the Mexican market tomorrow to pick up a big bunch of tomatillos!
lastnightsdinner November 30, 2009
I hope you enjoy it!
TasteFood November 28, 2009
This sounds great! We are having a crowd over for dinner tomorrow, and I will try this.
lastnightsdinner November 28, 2009
Thanks! I hope you like it, and as I said to Mary below, you can definitely vary the amount of chile pepper to suit your (and your guests') taste. Another nice garnish is thinly sliced fresh or pickled chile peppers :) Enjoy!
maryvelasquez November 28, 2009
Between this recipe and the chilaquiles, I can use up all my turkey leftovers and perhaps displace the smell of stuffing in my kitchen. I'll make mine extra spicy--it's getting cold here in New England
lastnightsdinner November 28, 2009
It's downright blustery here in RI today - some extra spice will definitely help to warm you up!