Turkey Posole a la Guerita

Ingredients (14)

For the posole:

  • 1 tablespoon vegetable oil
  • 1 medium white onion, peeled and medium dice
  • 3 medium cloves garlic, coarsely chopped
  • 3 tablespoons green mole paste, such as Doña Maria
  • 1/2 cup salsa verde
  • 1 (28-ounce) can white hominy, drained
  • 4 cups (1 quart) low-sodium chicken broth
  • 8 ounces shredded cooked turkey (about 1 1/2 cups)

For the garnishes:

  • Thinly sliced green cabbage
  • Thinly sliced radishes
  • Thinly sliced avocado
  • Cilantro leaves
  • Lime wedges
  • Fried tortilla strips
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Turkey Posole a la Guerita

Yeah, yeah, we know it’s not authentic, Eat_Nopal, but that doesn’t mean it’s not delicious. This soup makes for a quick, easy, satisfying weeknight dinner, even if it is “white-girl style.”

What to buy: Prepared mole paste, such as Doña Maria Mole Verde, can be found in most supermarkets or at Mexican grocers. Canned salsa verde works great in this recipe; we like Embasa brand, which is tasty and available in most grocery stores, or you can make your own.

Game plan: Posole is traditionally served with an array of garnishes. Below we give a number of options to choose from; prepare them all or just a few—any combination works great.

This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

Tips for Christmas


  1. 1Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and garlic, and season with salt and freshly ground black pepper. Cook until tender but not browned, about 6 minutes.
  2. 2Stir in mole paste and cook until it melts in with the vegetables, about 1 minute. Add remaining ingredients, reduce heat to medium, and bring to a simmer. Cook until flavors are melded, about 20 minutes. Season with salt, and adjust flavor as needed. Serve soup with garnishes passed on the side.

Beverage pairing: Modelo Especial, Mexico. Mexican beer can go with almost anything, but in this case it’s a nice match. Not just because the lime and cilantro in the soup naturally complement the light, fresh style of the beer, but because the carbonation in the cerveza makes for a textural contrast with the soup.

Load Comments

Recommended from Chowhound

BBQ 101: How to Grill for Beginners

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...