“Pozole” Inspired Turkey Soup



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1 Butterball Boneless White and Dark Turkey Roast3 tbsp olive oil1 white onion, diced3 cloves garlic, minced1 tsp oregano1 tsp cumin1 tsp paprika4 cups chicken stock1 cup creamed corn or 1 cup hominy (whichever you can find)2 Tbsp tomato paste1/4 cup chipotle sauce1/4 cup pickled jalapenos3-4 dried red chilis, rehydrated


1/4 cabbage, shredded2 avocados, sliced6 radishes, thinly sliced1/4 bunch cilantro, picked2 limes, cut into wedges


  1. Cook your Butterball Boneless White and Dark Turkey Roast as per package instructions. After resting, cut half the cooked roast into 1/2" diced cubes and set aside.

  2. In a food processor, add chipotle sauce, jalapenos, and red chilis. Blitz well until evenly combined and smooth, then set aside.
  3. Heat olive oil in your sauce pot, then add onions and garlic. Cook on medium low for 3 - 4 minutes, then add oregano, cumin, and paprika. Cook for another minute, then add diced turkey. Cook together for another minute, then add chicken stock and creamed corn (a traditional pozole soup uses hominy, which you can sometimes find canned in the grocery store. Otherwise, this creamed corn substitution will work too). Bring up to a gentle boil, then add the tomato paste.
  4. Add some chipotle, jalapeno, and red chili puree to taste (careful, it's spicy!). Reduce to a simmer and allow to cook low and slow for 30 - 45 minutes.
  5. Spoon soup evenly into bowls and garnish each with some of the shredded cabbage, avocado slices, radishes, picked cilantro, and fresh lime wedges. Enjoy!