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Slow-Cooked Turkey Pozole with Avocado & Lime

  • 6 Servings
  • 15 mins Prep Time
  • 6+ hrs Total Time


  • Soup
  • 1 Split Turkey Breast, skin removed, about 2 pounds
  • 2, 28-ounce cans whole tomatillos, drained
  • 2, 4.5-ounce cans chopped green chiles, mild or medium
  • 2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2, 14.5-ounce cans low-sodium chicken broth
  • 1 large yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 1, 29-ounce can white hominy, drained and rinsed
  • Toppings
  • 1 avocado, diced
  • 1 lime, cut into 6 wedges
  • 1/2 cup fresh cilantro, chopped
  • 2 cups green cabbage, shredded

Serving Size About 1.5 cups (turkey skin not included in analysis)
Amount Per Serving
Calories 505
Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 1720mg 72%
Total Carbohydrates 46g 15%
Dietary Fiber 18g 72%
Sugars 9g
Protein 40g
Vitamin A 10%
Vitamin C 70%
Calcium 15%
Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Place tomatillos and green chiles in blender and blend until smooth. Add to an oval 4- to 6-quart slow cooker.
  • Step 2

    Add the cumin, salt, pepper, broth, onions and garlic, and stir. Then add the turkey and make sure it's completely coated in liquid. Cover; cook turkey to 165°F using a meat thermometer, about 4 hours on high or about 6 hours on low.
  • Step 3

    Remove the turkey from the soup and let cool. Shred the meat and return to soup; discard the bone.
  • Step 4

    Stir hominy into slow cooker. Cover; cook on high for 1 hour longer. Season to taste with salt.
  • Step 5

    Top individual servings with avocado, cilantro, cabbage and radish slices, and serve each bowl with a wedge of lime.

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