Mexican Turkey & Veggie Pozole with Cilantro, Crispy Tortillas & Lime Crema

COOK TIME - 30-35min
2 SERVINGS

Pozole is a traditional Mexican stew made with pork or chicken & hominy–corn kernels that have been dried & treated with lime. Our quick & easy version uses turkey & veggies to make for tasty pozole that will be sure to be a hit. 

Nutrition PER SERVING
Calories 850 kcal
Fat 30.0 g
Protein 42.6 g
Carbohydrate 103.2 g
Sodium 890 mg
GF

fresh ingredients

IN THE KIT

  • 12 oz
    ground turkey
  • 6 oz
    jasmine rice
  • 2 pcs
    corn tortillas
  • 1 oz
    garlic/onion blend
  • 2 oz
    chili powder/paprika/cumin/house seasoning blend
  • 2 oz
    cilantro
  • 6 oz
    hominy
  • 1⁄2 pc
    bell pepper
  • 2 oz
    carrot
  • 4 oz
    spinach
  • 1⁄2 pc
    lime
  • 4 oz
    sour cream

Not Included

Salt & pepper

Olive oil 

 

 

Kitchen Items Needed

Large pot with lid

Medium skillet

Microplane/box grater

Wooden spoon

Small bowl 

Whisk

1 ½ cups of water per 2 portions, 3 cups for 2

Slotted spoon

Plate lined with paper towel 

cook along

INSTRUCTIONS

Prep

Core & thinly slice bell pepper;

Drain if necessary & rinse hominy;

Grate carrot;

Zest lime & squeeze juice into a small bowl;

Remove stems & roughly chop cilantro;

Halve tortillas, then stack & cut into thin strips.

1Cook Rice

Add rice to a medium pot along with 1½ cups water & a pinch of salt, bring to a boil. Cover & cook over low until rice is tender & water is absorbed, for about 17 minutes. Cover to keep warm until ready to serve. 

2Start Pozole

Heat 3 tablespoons of oil in a large skillet over medium-high. Add garlic/onion blend & cook, stirring occasionally, until lightly browned, 2–3 minutes. Add turkey, peppers, & cook, stirring occasionally, until meat is lightly browned, about 5 minutes.   

3Finish Pozole

Stir in chili powder mixture. Cook, stirring until fragrant, about 2 minutes. Add hominy & 3½ cups water. Bring to a boil, scraping up any bits stuck to the bottom of the pot. Simmer, partially covered, over medium heat, stirring occasionally, until thickened & flavorful, 15–20 minutes. Stir through spinach & grated carrots. Season to taste with salt & pepper.

4Fry Tortillas

While pozole cooks heat ¼ inch of oil in a medium skillet over medium-high. Add tortilla strips & cook, stirring, until golden and crisp, 3–4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Sprinkle with a generous pinch of salt. 

5Make Lime Crema

In the small bowl with lime juice, add lime zest, a pinch of salt & pepper, sour cream & whisk together. Add a splash of water if you would like the sauce to be thinner. 

6Finish & Serve

Fluff rice with a fork, then spoon into bowls. Top rice with pozole, tortilla strips, a drizzle of lime crema & cilantro. Enjoy!