Turkey Tenderloin Pozole

Servings: 6



  • 1 1⁄2 lbs Turkey Breast Tenderloin
  • 2-4 TBSP Olive Oil
  • 1 TBSP Flour
  • 1 TBSP Kosher Salt
  • 3 Corn Tortillas, cut into strips
  • 1 Small Onion
  • 1 Red Bell Pepper
  • 32 oz Chicken Broth
  • 30 Oz Can White Hominy, drained
Turkey Tenderloin Pozole

Notes* You will need a blender for this recipe. If you can’t find 30 oz can of hominy, get 2 14 oz cans.


Step 1:

Season turkey breasts with 1 TBSP Kosher Salt and coat with flour.

Step 2:

Heat 2 TBSP oil in soup pot to high and brown both sides of turkey breasts.

Step 3:

Remove turkey and set aside.

Step 4:

Add tortilla strips with additional TBSP or two of oil and cook about 3 minutes or until they slightly brown.

Step 5:

Add onions, red bell peppers with a 1⁄2 tsp salt and saute until onion is clear.

Step 6:

Add 2 cups chicken stock and bring to a quick boil and shut off heat.

Step 7:

Run soup mixture through blender until smooth. You may need to do two batches.

Step 8:

Pour smooth mixture into pot with additional 2 cups of chicken broth and 3 TBSP Latin Nights.

Step 9:

Carefully add hominy and turkey breasts.

Step 10:

Cover and simmer on low for 20 minutes or until turkey is cooked through.

Step 11:

Remove breasts and shred with two forks and add back to soup.

Step 12:

Serve with sliced avocados and tortillas chips.