Reviewed: Nov. 29, 2009

I made this using my leftover Thanksgiving turkey carcass. It was absolutely delicious. Surpasses my usual turkey noodle soup recipe for sure. It's a nice change of pace. I started by boiling the carcass until the meat was mostly all off the bone. Drained it and picked out the good meat. I used the broth and meat without measuring. I didn't have poblano chile peppers or green chile peppers, so I used a dried ancho chile that I had. I only had one can of white beans rather than two, but it seemed like enough. This definitely needs toppings. We let each person top their own with cilantro, lime, lettuce, sharp cheddar, onion and tortilla chips. Yum! They totally improve the soup. Without them it would seem dull. With them it is delicious!

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SYNEVA B

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Reviewed: Oct. 25, 2009

Ay caramba! Me gusta mucho! Left out the beans, pureed some of the hominy and threw in some tortilla chips which fall apart to give it a thicker consistency. Seasoning is right on. I'm sure I will make this often.

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Doc Scott

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Fruitport, Michigan, USA

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Reviewed: Jan. 3, 2009

My family loved this dish! I did omit the poblano peppers, due to my kids not liking spicy dishes. I did use fresh roasted green chiles though. I was telling a friend about making this dish, and she said hominy purchased from a mexican store is so much better(frozen hominy). Next time I make this, I plan to use her suggestion. Thanks so much for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Dec. 28, 2008

This recipe was very good. My husband and I were looking for something to do with leftover turkey. This definitely fit the bill. I know it is not your traditional posole but the flavor was fantastic!!! This is a definite make again.

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alnsab

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

I made this for New Year's Day and everyone loved it. I used dry hominy and soaked and cooked it (the package had directions) and did not use cannellini beans; also roasted my poblanos. It was really delicious.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 5, 2008

It was a very good soup but definitely not what I would consider "pozole". And I think using either beans or hominy would make the recipe better. The texture of both mixed together is just a little strange (the beans were too soft next to the hominy).

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fridafreak

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 8, 2007

This was delicious and the perfect thing to do with leftover Thanksgiving turkey! The seasoning was great and really the only thing that I did any differently was put in fresh jalapenos, and roasted some 2 poblano peppers on the grill and diced those up instead of using canned green chilis. I'll definitely keep this recipe around for future use!! Yum!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Nov. 26, 2007

This was an excellent recipe. I used turkey stock instead of broth. What a great way to used the leftovers from Thanksgiving. Any time I make a turkey I will always make this after. Thank you.

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 22, 2007

I don't know about the authenticity of this recipe, which some reviewers were apt to comment on, but this soup was outstanding! It was very easy to make, provided all ingredients were on hand, like cooked turkey and turkey broth. It is the perfect thing to make from the leftovers of a turkey dinner, if you don't use the broth for gravy. I used romano and kidney beans, and whole kernel frozen corn, and it came out great.

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Feb. 25, 2007

Perfect use for left-over turkey from thanksgiving (I froze it and am just now getting to it). Very savory and the perfect comfort food for a cool evening. My New Mexican husband says this isn't like the Pasole he used to get as a kid, but it was very delicious none-the-less.

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GLowe

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Reviewed: Dec. 26, 2006

Very good posole! In my family we traditionally have posole on Christmas Eve and Christmas Day so the idea of having it on New Year's Day is a new one, but a good one too. Another good idea is to make the posole with chicken and red chile sauce, fresh lemons and chopped onions, and dried oregano. Dee-lish. This is a very good version too.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 21, 2006

We love it every time.

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stayinalive

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Reviewed: Nov. 26, 2006

Even as a picky eater, my husband finds this quite delicious. Easy to make, tastes great and authentic (to what I've had living with a family in Cuernavaca, Mexico) even using turkey.

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GELOGENIC

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 28, 2005

I dont know how this compares to what one would consider "authentic" posole, but this is a darn good soup! My wife was a bit skeptical, and she hates hominy, so she used corn, but my whole family enjoyed this one. It is very flavorful and aromatic. It has great texture. We added a little grated cheddar when serving, and I just kept going back for more.

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byroman

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Reviewed: Oct. 25, 2005

Great way to use turkey--something definitely different and delicious. I had all the ingredients except the hominy, so I substituted frozen corn, and that was just fine. We put corn chips in the bottom of the bowl before adding the posole. Excellent!

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Carolyn

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Reviewed: Sep. 8, 2005

This is not a good Pozole recipe. The original recipe goes for pork, chicken and even a vegetarian version with no meat/poultry at all. It does not have beans, or jalapeños or anything the recipe stands for. Maybe it is a good caserole of something, but Pozole never...

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ERIKA

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Jul. 29, 2005

I have made the pork version of this, so it was great to see turkey. I like both of them. This just has a good, spicy flavor that even my 4 children liked. Not too spicy--just enough to give a little heat! I didn't have poblano chiles so I had to sub Jalapenos. I'll try the right kind next time!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Mar. 21, 2005

Fabulous! I used one hungarian pepper and one more mild pale green pepper and it was just the right amount of spicy (although people who don't like spicy foods might find it overly so).

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HSPYGIRL

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Reviewed: Jan. 7, 2005

We don't eat pork, so I loved finding a recipe for red posole that uses turkey (or chicken) instead! Green posole is okay, but the flavor doesn't have the depth of the red. Anyhow....I didn't have any turkey left-overs, so I used dark chicken instead, and jalapenos instead of poblanos. The store didn't have any cannellini beans, so I used pinto. The dark meat was fall apart tender, and we used lots of fresh lime and cabbage mixed in. Great texture, and the flavor is awesome!

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