Turkey Pozole Verde with Pumpkin Seeds

Turkey pozole verde combines tender turkey, hominy, roasted tomatillos, poblano, and cilantro in a bright Mexican broth, ready in about an hour.

Prep: 20 min · Cook: 45 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound turkey thigh
• 3 cups hominy
• 6 whole tomatillos
• 1 whole poblano pepper
• 1 small yellow onion
• 4 cups chicken broth
• 0.25 cup pepitas
• 0.5 cup cilantro
• 2 cloves garlic
• 1 whole lime
• 1.5 teaspoons kosher salt
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat broiler and arrange tomatillos, poblano, onion, and garlic on a foil-lined baking sheet. Broil until charred in spots, turning once, 8 to 10 minutes. (about 10 min) — High broil
2. Transfer the roasted vegetables to a blender. Add 1 cup broth and blend until smooth. (about 3 min)
3. Heat a large pot over medium heat. Pour in the blended salsa and cook, stirring, until it darkens slightly and simmers, about 5 minutes. (about 5 min) — Medium heat
4. Add the remaining broth, turkey thigh, hominy, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered until the turkey reaches 165°F at the thickest point, 25 to 30 minutes. (about 30 min) — 165°F
5. Transfer the turkey to a plate and shred it with two forks. Return it to the pot and simmer for 2 minutes. (about 2 min) — Low simmer
6. Ladle the pozole into bowls and top with pepitas, cilantro, and lime wedges. (about 2 min)