Turkey Pozole Rojo
I love both Pozole and Albondigas soups so much that I married them together in this easy, healthy Turkey Pozole Rojo. This red pozole soup is spicy and rich, and the addition of fresh avocado and cilantro when serving perfectly balances the broth.
Turkey pozole rojo is a low-fat soup, and a super healthy recipe thanks to the hominy, kale, and turkey meatballs. This Pozole soup is an easy, satisfying, and healthy meal that comes together in just 30 minutes, but tastes like it simmered all day!
Servings
4-6
Ready In:
30 min
Good For:
Lunch, Dinner
Turkey Pozole Rojo Ingredients
- 12 Turkey Meatballs (I use the Trader Joe’s frozen pre-cooked variety)
- 1 Jalapeno Pepper, finely chopped
- 1 Yellow Onion, chopped
- 1 1/2 tsp Ancho Chile Powder
- 1 1/2 Ttp Cumin
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 2 tbsp Tomato Paste
- 5 cups Chicken Stock
- 1 bunch Lacinato Kale (about 3 cups), stems removed & chopped
- 1¾ cups Hominy, drained
- ¼ cup Cornstarch
- 1 Lime
- 1 bunch Cilantro (about 1 cup), divided
- 1 Avocado
Cook’s Note:
I like to break up a few tortilla chips over the top of the bowl when serving this Turkey Pozole Rojo for a little extra texture and crunch. Yum!
Step by Step Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Cook frozen meatballs on a non-stick or tinfoil lined baking sheet for approximately 25 minutes (check package instructions as cook times may vary slightly.)
Step 3
While the meatballs bake, heat 2 teaspoons of olive oil in a large pot or dutch oven over medium-high heat. Add the onion, jalapeno, and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.
Step 4
While the vegetables cook, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth. Set aside.
Step 5
Add the tomato paste to the pot of vegetables and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the hominy, kale and chicken stock; season with salt and pepper. Bring to a boil. Once boiling, add the slurry (whisking just before adding).
Step 6
Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly thickened. Add the meatballs and cook 1-2 additional minutes. Stir in the juice of one lime and half of the cilantro; season with salt and pepper to taste. Serve with diced avocado and cilantro.
Love this recipe? You might like these Cheater Chicken Enchiladas too.
Turkey Pozole Rojo
Ingredients
- 12 Turkey Meatballs, frozen pre-made (I use Trader Joe's)
- 1 Medium Jalapeño, finely diced
- 1 Medium Sweet Onion, chopped
- 1 1/2 tsp Ancho Chili Powder
- 1 1/2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 2 tbsp Tomato Paste
- 5 cups Chicken Stock
- 1 bunch Lacinato Kale, stems removed and chopped (about 3 cups)
- 1 3/4 cups Hominy, drained
- 1/4 cup Cornstarch
- 1 Lime
- 1 bunch Cilantro, chopped, divided (about 1 cup)
- 1 Avocado
Instructions
- Preheat oven to 350 degrees.
- Cook frozen meatballs on a non-stick or tinfoil lined baking sheet for approximately 25 minutes (check package instructions as cook times may vary slightly.)
- While the meatballs bake, heat 2 teaspoons of olive oil in a large pot or dutch oven over medium-high heat. Add the onion, jalapeno, and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.
- While the vegetables cook, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth. Set aside.
- Add the tomato paste to the pot of vegetables and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the hominy, kale and chicken stock; season with salt and pepper. Bring to a boil. Once boiling, add the slurry (whisking just before adding).
- Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly thickened. Add the meatballs and cook 1-2 additional minutes. Stir in the juice of one lime and half of the cilantro; season with salt and pepper to taste. Serve with diced avocado and cilantro.
Cook's Notes
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