Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

Green Pozole made with Turkey: I used leftover Thanksgiving Turkey & Broth but Chicken any good chicken stock will work, too!

I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.

Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

If you haven’t had a Green Pozole, you’ve been missing out. Think of it like Enchiladas Verde but in a soup form. Pozole is hearty and warming and absolutely fun with all the garnishes and add-ins.

Pozole is best when made with a wonderful stock, and the stock from a Thanksgiving turkey is just the thing. I simmer it up a huge pot (recipe here) and use about half of the rich broth for this recipe and save half for something else. (By the way, this is great with chicken, too!)

Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

Then in goes a  quick, fresh green sauce made from wonderfully acidic tomatillos, onion, garlic, cilantro, and peppers – make it as hot or as mild as you’d like. I love almost any Verde sauce and this sauce is so good I double & half goes in the pozole and half is saved for enchiladas another day. It’ll be fine in the fridge for a few days or can be frozen until you’re ready for it.

The broth with the sauce and a can or two of hominy (which is wonderfully soft and chewy at the same time) simmers for about 20 minutes. A little leftover turkey goes in to warm through, a few garnishes set out and dinner is on the table. Quick, easy, outstanding – and healthy. The perfect meal for after holiday indulgences.

Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

Green Turkey Pozole (Pozole Verde de Pavo)

  • Servings: 8
  • Difficulty: easy
  • Print

Verde Sauce:

  • 1 pound of tomatillos, husks, and stems removed
  • 1 onion, peeled and cut in half pole to pole
  • 7 to 8 cloves garlic, peeled
  • 1 to 3 jalapeno or serrano peppers, cut in half lengthwise and seeded
  • 1 bunch of cilantro, roughly chopped (stems are fine to use)
  • 1 tablespoon oil or fat from the turkey broth

Bring a pot of water to boil. Add tomatillos, onion, garlic, and peppers. Boil for several minutes until tomatillos have softened but not burst.

Remove the tomatillos, onion, garlic, and peppers to a blender, working in batches if needed. Add the cilantro and add about a half cup of water to start the blending process and process until a smooth, cohesive sauce comes together.

Be careful blending hot liquids. Slightly loosen the pour spout of the blender and hold down with a kitchen towel or hot pad.

Heat oil or fat over medium-high heat in a large frying pan with high sides. Add the green sauce and cook for several minutes until the sauce turns from a bright green into a dull army green color.


  • 7 cups turkey broth
  • 1 recipe Verde Sauce
  • 2 cans of hominy, drained & rinsed well
  • 2 corn tortillas sliced very thinly (optional)
  • 1/2 teaspoon (or more) marjoram
  • salt & pepper to taste
  • 2 to 3 cups of cooked shredded turkey
  • a little water, if needed
  • Garnishes:  Thinly sliced cabbage, red onion, & radish, along with lime wedges, sliced avocado, and chopped cilantro

Bring 7 cups of turkey broth to a simmer. Add in Verde Sauce, hominy and marjoram along with the sliced corn tortillas if using. Simmer for about 20 minutes.

Taste for salt and pepper, add turkey and a little water if needed to bring to desired consistency.

Serve with garnishes.



Today I’ll be sharing this recipe at our very own Throwback Thursday Link Party. You might want to bookmark this special two week extravaganza – they’re all lots of links to both Thanksgiving & Thanksgiving leftovers, Thanksgiving Crafts & Holiday Decorating.

I’ll also be sharing at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevine, and Saucy Saturdays. Saucy Saturdays is hosted by four incredible bloggers: Dina, Jennifer, Christine & Swayum.

Helpful Links:

If you came to this recipe looking for a way to use leftover turkey or chicken, be sure to check out the link below for 12 Days of Turkey. You might want to see the sister post for 12 Days of Ham, too.

While any Pozole is good, this Green Turkey Pozole (Pozole Verde de Pavo) is really something special - and it's great made with leftover turkey! #GreenPozole #GreenTurkeyPozole #PozoleVerdeDePavo


25 thoughts on “Green Turkey Pozole (Pozole Verde de Pavo)

  1. Coach Chip

    Wow! So great! Made with chicken rotisserie carcass broth and leftover chicken and it was fantastic!! Once I found the right salt balance, all the flavors popped!

    • Hi, I’m so glad you enjoyed it and it just made my day that you stopped by to say so! I tend to use less salt than most, but I know exactly what you mean when it’s at your perfect level everything is elevated! 🙂

  2. Love it Mollie! my favorite soup is a vegetarian puzzle– using salsa verde. I need thought of using turkey, but what a great way to use Thanksgiving leftovers. Sounds like you’ve been cooking for family non stop since Thanksgiving– hope you’re having a great time (and they wash the dishes for you!). xo

    • Thanks, Jasmine! The kids (adult kids) finished the last of it last night and I’m sooo sad! I wanted it for lunch today! I need a lock on my fridge, lol! (And they ate my Rum Raisin Ice-Cream!)

  3. A good way to use up that leftover turkey and put the turkey carcass to good use. I thought the meal actually looked pretty substantial … not light fare at all. I’ve never tried pozole though I’ve heard of it, of course.

    • Thanks! And I wish we still had some stuffing left! I love this pozole because it doesn’t feel like leftovers – and it’s a welcome change from the more normal TG sandwiches & casseroles.

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