Not everyone loves turkey but almost everyone loves your pozole. This year, why not try something new using that turkey, for Thanksgiving day, or after using all those leftovers! 

Prep Time
15 minutes

Cooking Time
1 ½ hours 

Ingredients

• 1 lb shredded cooked turkey
• 2 (28-ounce) cans Mexican hominy, drained and rinsed
• 1 Pozole Seasoning Bomb
• 8 cups water
• 1 ½ teaspoons salt (to taste)
• 1 tablespoon olive oil
• 1 large yellow onion, diced

Instructions

1. Prepare the Ingredients: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
   
   
2. Add Pozole Seasoning Bomb: Drop the Pozole Seasoning Bomb into the pot and stir until it dissolves and is well combined with the onions.
   
   
3. Combine Ingredients: Add the water and stir well to combine. 
   
   
   
4. Simmer: Bring the mixture to a simmer over medium-high heat. Reduce the heat to low and let it simmer for 1 hour.
   
   
5. Add Turkey and Hominy: Stir in the shredded turkey and hominy. Continue to cook for another 30 - 60 minutes, until the turkey is warmed through and the hominy has absorbed the flavors.
   
   
6. Serve: Ladle the pozole into bowls and serve with your favorite toppings, such as seasoned cabbage, avocado, cilantro, radishes, and lime juice.

Tips

• Customize Your Pozole: Add your favorite toppings like diced avocado, fresh cilantro, thinly sliced radishes, and a squeeze of lime juice to enhance the flavors.
• Make It Easier: Use a slow cooker for this recipe by adding all ingredients to the Crock-Pot and cooking on high for four hours.

Enjoy your delicious Turkey Pozole Rojo and be sure to tag @BirriaQueen across socials if you give the recipe a try!