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Turkey Posole


You can't go wrong with delicious Turkey Posole, perfect for the colder times of year. A low-fuss soup like this spicy, hearty number is also great for a crowd.

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Rate this recipe 4.6/5 (8 Votes)


  • 2 dried ancho or pasilla chiles
  • 1 garlic clove
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 (15 ounce) cans white hominy, rinsed
  • 8 cups turkey stock or low-sodium chicken broth
  • 2 cups cooked turkey meat, shredded
  • Kosher salt and freshly ground black pepper
  • Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges (for serving)


Servings 8
Cooking time 30mins
Adapted from


Step 1

Remove seeds from chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Drain, reserving ½ cup soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.

Heat oil in a large pot over medium heat. Cook onion, stirring occasionally, until translucent, 6 to 8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, turkey stock, and turkey meat; season with salt and pepper. Simmer until flavors meld, 10 to 15 minutes.

Serve with chips, avocado, cilantro, and lime wedges.

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