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A Flavorful Way to Use Leftover Turkey
Every year after the holidays, I find myself staring at a container of leftover turkey, wondering how many sandwiches I can eat before I decide to switch things up. One of my go-to recipes is Turkey a la King (check out my Chicken a la King recipe), but when I’m craving something brothy and bold, Turkey Pozole Rojo is the way to go. This rich and comforting Mexican hominy soup transforms turkey leftovers into something completely new and delicious. It’s hearty, brothy, and packed with smoky, slightly spicy flavors—exactly what I crave when the weather cools down. Plus, it’s a healthy Mexican recipe that’s loaded with protein and fiber. Win-win!
Ingredients for our Turkey Pozole
- Olive oil – Heart-healthy fat that enhances flavor and helps with nutrient absorption.
- Onion, carrot & celery – A classic trio rich in vitamins and antioxidants, supporting immune health and digestion.
- Poblano pepper – Mildly spicy and packed with vitamin C and fiber.
- Garlic – Boosts immunity and adds anti-inflammatory benefits.
- Cumin & oregano – Both contain antioxidants and have anti-inflammatory properties.
- Dried guajillo chiles – The star of the show! These add a fruity, smoky heat along with vitamin A and capsaicin for metabolism support. Start with 3 if you’re new to them. Work up to 6 or more if you’re adventurous!
- Chicken broth – Provides essential minerals and hydration while deepening the soup’s flavor.
- Cooked turkey (or chicken) – A lean source of protein that keeps you full and supports muscle health.
- Hominy – Dried corn that has been treated with an alkaline solution, which softens the kernels and gives them a chewy texture. It has a slightly nutty flavor and adds fiber and B vitamins, making this soup extra satisfying.
- Fire-roasted tomatoes – Rich in lycopene, an antioxidant known for its heart-health benefits.
- Bay leaf – Adds depth of flavor and has mild digestive benefits.
- Kosher salt & fresh ground pepper – Because seasoning matters. Adjust to your taste and health goals.
- Topping options – Use what you have on hand! Shredded green cabbage, diced avocado, radishes, cilantro, lime wedges, crumbled queso fresco, tortilla chips… Make it your own!
How to Make Turkey Pozole Rojo
(For the full recipe, see below.)
- Toast the chiles: Heat a stockpot over medium heat. Toast the guajillo chiles for 30 seconds per side until fragrant. Place them in a bowl and cover with hot water. Let them soak for 15-30 minutes while you work on the rest.
- Sauté the aromatics: Heat olive oil in the stockpot. Add onion, carrot, and celery, cooking until softened. Stir in the poblano and cook a few minutes more.
- Bloom the spices: Add garlic, cumin, and oregano, and sauté for one minute until fragrant.
- Build the broth: Stir in fire-roasted tomatoes (with their juice), chicken broth, soaked guajillo chiles, and a bay leaf. Bring to a boil, then lower to a simmer for 15 minutes.
- Prepare the guajillos: Remove the guajillos from the pot, gently scrape out the softened flesh with a knife, and finely chop it to ensure there are no large pieces. Return the chopped flesh to the soup for a smooth and even texture.
- Finish the soup: Stir in hominy and turkey. Simmer for 15-20 minutes until everything is warmed through.
Serving Suggestions for Pozole
Pozole is all about the toppings! Use what you have on hand—shredded cabbage, sliced radishes, fresh cilantro, avocado, and a squeeze of lime all work well. If you like a little crunch, add tortilla chips, or for a creamy contrast, sprinkle crumbled queso fresco on top. Serve with a side of warm tortillas or a simple green salad to round out the meal.
FAQs
- What is hominy and where can I find it?
Hominy is dried corn that has been treated with an alkaline solution to soften its texture. It has a chewy bite and slightly nutty flavor. You can find canned hominy in most grocery stores in the Latin foods section or near the canned corn. - What if I don’t have guajillo peppers?
You can swap them for ancho chiles (milder) or use a splash of Cholula or another Mexican hot sauce for heat. - Is pozole traditionally made with turkey?
Nope! Classic pozole rojo is made with pork, but turkey is a lighter, leaner alternative that still brings great flavor. - Can I make this with fresh turkey instead of leftovers?
Absolutely! Just cook some turkey breast or thighs separately and shred them before adding to the soup. - Can I make this in a slow cooker?
Yes! Sauté the veggies and toast the guajillos first, then toss everything into a slow cooker on low for 4-6 hours.
Tips & Substitutions
- Freeze turkey leftovers properly – After cooking a turkey, remove the meat from the bones, cut it into bite-sized pieces, and freeze in airtight bags. This makes it easy to use later in soups like this one or other dishes that call for cooked turkey.
- Use chicken instead of turkey – If you don’t have turkey, shredded or diced chicken works just as well.
- Make it vegetarian – Use vegetable broth instead of chicken broth and swap the turkey for pinto beans or white beans (such as cannellini or great northern beans) to keep it hearty and protein-rich.
- Adjust the spice level – Start with fewer guajillo chiles if you’re sensitive to heat, and add a dash of hot sauce such as Cholula if you want more kick.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days. The flavors get even better overnight!
- Freezing: Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stove over medium heat or microwave in short bursts, stirring occasionally.
This pozole recipe is the perfect way to repurpose holiday turkey into something warm, hearty, and full of bold flavors. If you’ve never cooked with guajillo chiles before, this is an easy, approachable way to start. Whether you’re making it after Thanksgiving or just craving a bowl of soup, this healthy Mexican recipe is one you’ll want to keep in your back pocket!
Try These Other Recipes
Roasted Poblano Peppers and Red Onions
Turkey Pozole Rojo
Turkey Pozole Rojo is a bold, flavorful Mexican hominy soup made with guajillo chiles. A perfect way to repurpose leftover turkey!
Servings: 8
Ingredients
For the Pozole:
- 2 tbsp olive oil
- 1 onion diced
- ¼ cup carrot diced
- ¼ cup celery diced
- 1 poblano pepper seeded and sliced.
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 to 6 dried guajillo chiles stemmed, seeded and rinsed
- 6 cups chicken broth, low sodium
- 3 cups cooked turkey (or chicken) diced
- 30 oz can of hominy
- 15 oz can fire roasted tomatoes
- 1 bay leaf
- 1 tsp kosher salt (omit for low sodium diet)
- ½ tsp fresh ground pepper
Toppings suggestions:
- shredded green cabbage, diced avocado, thinly sliced radish, chopped fresh cilantro, lime wedges, crumbled queso fresco, tortilla chips.
Instructions
- Heat a stockpot over medium heat. Toast the guajillo chiles for 30 seconds per side until fragrant. Place them in a bowl and cover with hot water. Let them soak for 15-30 minutes while you work on the rest.
- Heat olive oil in the stockpot. Add onion, carrot, and celery, cooking until softened. Stir in the poblano and cook a few minutes more.
- Add garlic, cumin, and oregano, and sauté for one minute until fragrant.
- Stir in fire-roasted tomatoes (with their juice), chicken broth, soaked guajillo chiles, and a bay leaf. Bring to a boil, then lower to a simmer for 15 minutes.
- Remove the guajillos from the pot, gently scrape out the softened flesh with a knife, and finely chop it to ensure there are no large pieces. Return the chopped flesh to the soup for a smooth and even texture.
- Stir in hominy and turkey. Simmer for 15-20 minutes until everything is warmed through.
- Serve with your choice of toppings.
Notes
- Reduce Sodium – To lower sodium, use low-sodium chicken broth, no-salt added canned tomatoes, and rinse the canned hominy before adding it to the soup.
- Gluten-Free – This recipe is naturally gluten-free, but be sure to check labels on store-bought broth and toppings to ensure no hidden gluten.
- Diabetes-Friendly – Hominy is a starchy ingredient, so portion control is important. Balance with protein (turkey) and fiber-rich toppings like cabbage and avocado.
- Make It Spicier – If you like more heat, add extra guajillo chiles or a splash of hot sauce.
- Storage Tip – This soup freezes well—store portions in airtight containers for up to 3 months.
- Serving Size – This recipe makes 8-10 servings, with about 1 cup per serving.
Nutrition
Nutrition Facts
Turkey Pozole Rojo
Amount per Serving
Calories
225
% Daily Value*
Total Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.004
g
Cholesterol
35
mg
12
%
Sodium
863
mg
38
%
Total Carbohydrate
24
g
8
%
Dietary Fiber
4
g
17
%
Total Sugars
5
g
6
%
Protein
18
g
36
%
Vitamin A
1324
IU
26
%
Vitamin C
15
mg
18
%
Vitamin D
0.1
µg
1
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
Potassium
391
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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My family loves the bold flavors of this soup. It’s become a favorite way to use up leftover holiday turkey!
I really like eating turkey and am notorious for buying a bigger bird than absolutely necessary. Before this recipe, my favorite way to use up the turkey was a turkey ala king (I still think that is wonderful), but Turkey pozole is my new favorite! Outstanding!
Hi Veronique,
This is Joe and Nina from the cruise last year. We have been following your blog all year and thinking fondly of our discussions! The Pozole looks delicious.
Hi Nina! I’m happy this recipe caught your eye! We have some fond memories of that cruise and of the time we spent with you both…