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Low carb, ready in 15 min!
20 minutes
Spicy
One pot wonder

Chipotle & Ground Turkey Pozole

with Hominy, Carrots & Crunchy Cabbage Slaw

Cooking time

15 minutes

Servings

2/4

Calories

550 /serving

In many Mexican restaurants, pozole is served exclusively on weekends—maybe because diners want the time to sit back and savour this traditional soup’s perfect balance of meat and hominy (whole corn kernels tenderized using ancient techniques). Our super-fast version with ground turkey offers up deeply spiced flavours, due in part to the mellow heat of chipotle pepper, tweaked with tomato and citrus. Contrast the warm comforts with a sharp slash of citrusy cabbage slaw.

We will send you:

  • 340g Ground turkey (high-protein serving)
  • 150g Shredded red cabbage
  • 1 Bunch of cilantro
  • 50g Diced onions
  • 1 Lime (or lemon)
  • 100g Diced carrots
  • 30ml Tomato paste
  • 60ml Vegetable demi-glace
  • 1 Chipotle pepper in adobo
  • 425g Hominy (canned)
  • 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame, Sulphites

You will need:

Large pan
Strainer
Oil
Salt & pepper
Total Fat
19 g
Saturated Fat
5 g
Sodium
2150 mg
Total Carb
58 g
Sugars
10 g
Protein
39 g
Fibre
13 g
Preparation
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Mise en place
Drain and rinse the hominy. Juice the lime. Roughly chop the cilantro leaves and stems. Roughly chop the chipotle pepper, reserving the adobo sauce.
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Start the pozole
In a large pan, heat a drizzle of oil on medium-high. Sauté the onions, stirring frequently, 30 sec. to 1 min., until fragrant. Add the turkey; season with ½ the spices and S&P. Cook, breaking up the meat, 2 to 4 min., until browned and partially cooked. Add ½ the lime juice and ½ the tomato paste; cook, stirring frequently, 2 to 3 min., until the turkey* is cooked through and the flavours have combined.
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Make the slaw
While the turkey cooks, in a medium bowl, combine the cabbage, up to ½ the cilantro, the remaining lime juice and a drizzle of oil; season with a pinch of the remaining spices and S&P.
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Finish the pozole
To the pan of turkey, add the chipotle pepper and adobo sauce (add ½ for medium spicy), carrots, hominy, demi-glace, remaining tomato paste and 1 ½ cups water (double for 4 portions); season with the remaining spices and S&P. Cook, stirring occasionally, 5 to 7 min., until slightly reduced.
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Plate your dish
Divide the pozole between your bowls. Top with the slaw. Garnish with the remaining cilantro. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.