Ingredients
For the Pozole:
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 7 garlic cloves, smashed
- 4 large dried ancho chiles
- 4 large dried guajillo chiles
- 8 cups turkey or chicken stock
- 1 ½ teaspoons dried oregano, preferably Mexican oregano
- 2 teaspoons cumin
- 2 bay leaves
- 1½ teaspoons kosher salt
- 2 (28-ounce) cans Mexican hominy, drained and rinsed
- 4-6 cups shredded cooked turkey (or chicken or pork)
For Serving and Garnishes:
- Seasoned cabbage (see below)
- Avocado, diced
- Cilantro leaves
- Radishes, thinly sliced
- Fresh lime juice
- Tostadas
For the Seasoned Cabbage:
- 3 cups finely shredded cabbage
- 1 tablespoon vegetable or olive oil
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Toast the dried chiles: Cut open the dried ancho and guajillo chiles with kitchen scissors or a knife and discard the seeds. Heat a large dry skillet over medium-high heat and toast the chiles, moving them occasionally, for about 4 minutes until fragrant. Avoid burning for optimal flavor.
- Soak the chiles: Place the toasted chiles in a bowl and cover them with 2 inches of boiling water. Allow the chiles to soak until softened, about 15 minutes.
- Blend the chiles and garlic: Add the softened chiles, smashed garlic cloves, and 1 ½ cups of the soaking liquid to a high-speed blender. Blend until smooth, creating a flavorful chile puree.
- Prepare the seasoned cabbage: In a medium bowl, combine the finely shredded cabbage with olive oil, white vinegar, kosher salt, and black pepper. Toss well to coat and let marinate while preparing the pozole.
- Sauté the onions: Heat the olive oil in a medium pot over medium heat. Add the diced yellow onion and cook until translucent and soft, about 4-5 minutes.
- Simmer the broth: To the pot with onions, add the blended chile puree, turkey or chicken stock, cumin, oregano, bay leaves, and kosher salt. Increase the heat to high and bring to a simmer. Cook uncovered for 30 minutes to allow flavors to meld.
- Add hominy and turkey: Stir in the drained hominy and shredded turkey. Continue cooking for an additional 20 minutes until the turkey is heated through and the hominy has fully absorbed the broth's flavors. Taste and adjust salt as needed.
- Serve: Ladle the pozole into bowls and top each serving with a generous helping of seasoned cabbage, diced avocado, fresh cilantro leaves, thinly sliced radishes, and a squeeze of fresh lime juice. Serve alongside tostadas for a complete meal.
Notes
- When toasting dried chiles, watch carefully to prevent burning as it will impart a bitter flavor.
- If you prefer a less spicy pozole, remove the seeds from the chiles before soaking.
- You can substitute chicken or pork for the turkey depending on preference.
- Hominy is key to authentic pozole and can usually be found in Mexican grocery stores or the international aisle.
- The seasoned cabbage adds a fresh, tangy crunch that balances the richness of the stew.
- Leftovers keep well refrigerated for up to 3 days and flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
