Turkey Pozole Rojo
This Turkey Pozole Rojo recipe is so easy and so healthy, it's the perfect weeknight dinner idea! I combined Pozole soup and Albondigas soup to create the perfect marriage! With hearty hominy, kale, and turkey meatballs this is an incredibly healthy soup recipe that is loaded with flavor! Olé!
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
I like to break up a few tortilla chips over the top of the bowl when serving this Pozole for a little extra texture and crunch. Yum!
