Ingredients Jump to Instructions ↓

  1. 4 strips thick-cut bacon, diced into 1/2-inch pieces

  2. 1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces

  3. 1 cup chopped yellow onions

  4. 1 teaspoon ground cumin

  5. 1/2 cup zucchini, finely chopped

  6. 1/2 cup yellow squash, finely chopped

  7. 1/2 cup carrot, finely chopped

  8. 1 tablespoon minced jalapenos

  9. 1 tablespoon minced garlic

  10. 1 cup chopped tomato

  11. 6 cups rich, brown chicken stock

  12. 2 cups cooked white hominy , rinsed and drained

  13. 2 cups blanched sweet corn

  14. 1/4 cup chopped fresh cilantro leaves

  15. 4 to 6 tablespoons fresh lime juice

  16. Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large 1-gallon pot set over medium-heat, add the bacon and cook until crispy, about 6 to 7 minutes. Use a slotted spoon to remove the bacon from the pan and set aside on a paper lined plate. Add the smoked turkey to the pot and sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin to the pot and cook until the onions are soft and begin to caramelize , about 4 minutes. Add the zucchini , yellow squash and carrots to the pot and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the chicken stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour.

  2. Add blanched corn and cook for an additional 10 minutes. Add the cilantro and lime juice to the pozole and season with salt and pepper. Serve with extra cilantro and the crispy bacon.


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