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Pozole Recipe

Name: Yats POZOLE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs cooking oil (vegetable or canola); 1 large yellow onion; 4 cloves garlic; 1 medium jalapeño or poblano pepper; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp smoked paprika; 8 cups chicken or turkey broth; 14.5 oz canned diced tomatoes (with juices); 3 cups cooked shredded turkey (rotisserie or roasted turkey breast/thighs); 1 cup black beans (canned, drained and rinsed); 2 cups canned hominy (drained and rinsed); 1 cup frozen or fresh corn kernels; 2 tbs fresh lime juice; 1 cup fresh cilantro (chopped); 4 stalks green onions (thinly sliced); 6 medium radishes (thinly sliced); 1 medium avocado (sliced); 4 wedges lime wedges (for serving); 1.5 tsp salt; 0.5 tsp black pepper; 0.5 cup crumbled queso fresco or cotija; 2 cups shredded cabbage or shredded lettuce; 0 to taste dried chile flakes or crushed chiles (to taste)

Inspired by Yats

Time1h

Serves6

A SOUTHWESTERN STEW WITH SHREDDED TURKEY, HOMINY, CORN, BLACK BEANS, TOMATOES, ONIONS AND PEPPERS.

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Ingredients

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Soup Base

2 tbs cooking oil (vegetable or canola)

1 large yellow onion

4 cloves Garlic

1 medium jalapeño or poblano pepper

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Smoked paprika

8 cups chicken or turkey broth

14 1/2 oz canned diced tomatoes (with juices)

Protein & Beans

3 cups cooked shredded turkey (rotisserie or roasted turkey breast/thighs)

1 cup black beans (canned, drained and rinsed)

Hominy & Corn

2 cups canned hominy (drained and rinsed)

1 cup frozen or fresh corn kernels

Aromatics & Finishers

2 tbs Fresh lime juice

1 cup fresh cilantro (chopped)

4 stalks green onions (thinly sliced)

6 medium radishes (thinly sliced)

1 medium avocado (sliced)

4 wedges Lime wedges (for serving)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Optional Garnishes

1/2 cup crumbled queso fresco or cotija

2 cups shredded cabbage or shredded lettuce

0 to taste dried chile flakes or crushed chiles (to taste)

Method

Prep

Prepare vegetables and turkey

Peel and finely dice the yellow onion. Mince the garlic. Seed and finely chop the jalapeño or remove seeds for milder heat. If turkey is not already shredded, shred cooked turkey into bite-sized pieces (about 3 cups). Drain and rinse hominy and black beans; measure corn.

Soup Base

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons oil over medium heat until shimmering.

Add the diced onion and a pinch of salt; sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and chopped jalapeño (or poblano) and cook, stirring, until fragrant, about 1 minute.

Stir in ground cumin, oregano and smoked paprika and cook 30 seconds to bloom the spices.

Pour in 8 cups of chicken or turkey broth and the canned diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Increase heat and bring to a gentle simmer.

Simmer with Main Ingredients

Once simmering, add the drained hominy and frozen (or fresh) corn. Stir to combine.

Add the shredded turkey and rinsed black beans to the pot. Reduce heat to maintain a gentle simmer; cover partially and simmer for 20–25 minutes to allow flavors to meld and hominy to absorb some broth.

Taste the stew and season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper (adjust more or less to taste). If stew seems too thick, add up to 1 cup more broth or water and simmer 5 minutes more.

Finish & Serve

Remove the pot from heat. Stir in 2 tablespoons fresh lime juice and about three-quarters of the chopped cilantro (reserve the rest for garnish).

Ladle pozole into bowls and offer garnishes: sliced radishes, green onions, avocado slices, shredded cabbage, crumbled queso fresco, extra cilantro, lime wedges and crushed chiles if desired.

Serve hot. Leftovers keep refrigerated for 3–4 days; reheat gently on the stovetop, adding a splash of broth or water if needed.