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Turkey Pozole

Smoky and hearty pozole with Ferndale turkey, hominy, fresh cabbage, cilantro, radishes and a squirt of fresh lime.

Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 698 Fat: 8g Carbs: 22g Protein: 19g

Pozole is a traditional Mexican comfort dish brightened with fresh veggies and citrus, and made hearty with hominy. We’ve put a local twist on this one by using ground turkey as the meat. This is the perfect mid-week meal when you need easy comfort with a tasty twist!

Ingredients
Tomato paste
Young onions
Vegetable Broth Base
Cilantro
Garlic
Green Cabbage
Lime
Radishes
Ground turkey
Chipotle pepper
Hominy
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Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from young onions and discard; then, bias slice keeping green tops and small dice bulb. Tear cilantro leaves and stems. Mince or grate garlic. Thinly slice cabbage avoiding the hard inner core; discard core. Cut lime into eighths. Remove root end from radish and discard; then, thinly slice. Dissolve vegetable broth base in 4 cups water until incorporated. Drain hominy from can, rinse and pat dry. Remove turkey from package.

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Step 2: SAUTE AROMATICS

Heat 1 Tbsp. oil in large pot over medium heat. Add young onion bulb and sauté 2-3 min until softened. Add garlic and sauté another 1-2 min.

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Step 3: COOK TURKEY

Add turkey and a pinch of salt and pepper. Cook - breaking apart with a spoon or spatula - until done, about 5-8 min.

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Step 4: MAKE BROTH

Add tomato paste and chipotle pepper. Cook 2-3 -breaking chipotle pepper apart with the spoon. Add vegetable broth and hominy, stir until incorporated. Simmer for 10-15 min until flavors have incorporated.

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Step 5: FINISH POZOLE

Remove from heat, add young onion tops and stir to combine.

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Step 6: PLATE YOUR DISH

Divide raw cabbage between two plates. Spoon pozole over cabbage and top with radish slices and cilantro. Serve with a squeeze of lime. Enjoy!