Pozole Rojo de Pavo (Leftover Turkey Pozole)
Use up cooked turkey in a spicy red pozole, a Mexican way to turn leftovers into a proper hot supper.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £5.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made pozole rojo base (see the base recipe) in a large pot over a medium heat until just simmering.
- 2
Add the hominy and simmer for 10 minutes.
10 min - 3
Stir in the shredded turkey and heat for 5 minutes until steaming hot all the way through.
5 min - 4
Season with salt and a squeeze of lime.
- 5
Ladle into bowls and top with avocado, cabbage, radish, oregano and a lime wedge.
Tips
- Keep some of the dark meat in. It holds its flavour better in the broth than breast alone.
- Make sure leftover turkey has been cooled within 2 hours and stored in the fridge before you use it, and heat it until steaming hot.
- Add the avocado at the table so it stays bright.
Storing and freezing
Keeps in the fridge for 2 days. Reheat once only, until steaming hot all the way through. Not ideal to freeze if the turkey was already frozen.
Questions
Can I use roast chicken instead?
Yes. Any cooked chicken or turkey works. Use about the same weight and heat it through in the broth.
How long can the turkey sit in the fridge before I use it?
Use cooked turkey within 2 days of cooking, kept cold. If you are unsure how long it has been, throw it away.
Do I have to use hominy?
It is what makes pozole, but tinned chickpeas or butter beans, drained, give a similar hearty bite.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.