Ingredients
Equipment
Method
- Heat broiler to high. Line a baking sheet with aluminum foil and arrange the 1 pound tomatillos, 1 quartered onion, 1 poblano pepper, 2 jalapeños, and 5 cloves garlic in a single layer. Broil until all the vegetables are charred, flip occasionally so they are charred on all sides. Remove from oven and set aside until cool enough to handle.
- Remove the stem and seeds from the poblano. Remove the stems of the jalapeños (and the seeds if you'd like it less spicy and the skin of the garlic.
- Place all the charred veggies in the blender along with the 1/4 cup pepitas, the 3/4 bunch cilantro, and the 2 teaspoons of salt and blend until smooth.
- Combine the tomatillo mixture, the turkey, the hominy, and the chicken broth in the Instant Pot and set on high pressure for 15 minutes. Let natural release for at least 20 minutes.
- Ladle into bowls and serve with as many or as few garnishes as you'd like.
Nutrition
Video
Notes
- Make-Ahead Instructions: Pozole will keep for up to 1 week in an airtight continer in the refrigerator. Reheat in the microwave or on the stove.
- Stovetop Instructions: Follow recipe through step 3. Heat 3 tablespoons of vegetable oil in a large Dutch oven or pot over medium heat. Add tomatillo mixture and fry in the oil, stirring frequently. Once it has cooked for a few minutes, add the turkey, hominy, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30-40 minutes or until the flavors have melded.
- Freshly Cooked Hominy: The beauty of this recipe is giving you an opportunity to use home-cooked hominy. Find all the instructions on how to make it here. If you want to use canned hominy, I suggest draining and blanching it first.
- Freezing Instructions: Let soup cool completely, then transfer to a freezer-safe container and freeze for up to 6 months.