Posole Rojo with Turkey or Chicken

Perfect for Thanksgiving leftovers!
Posole Rojo with Turkey or Chicken

Recipe by Rachael Ray

  • 4Servings


  • 3 dried guajillo chiles or about 1/2 cup chiles de arbol, seeded and stemmed
  • 2 large dried ancho chiles, seeded and stemmed
  • 1 qt. chicken stock
  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 fresh bay leaf
  • 1 tsp. (1/3 palmful) ground cumin
  • 1 tsp. (1/3 palmful) dried oregano
  • Salt and pepper
  • 1 can (15 to 15.5 oz.) hominy, drained
  • 1 to 1 1/2 lbs. pulled (small shredded pieces) cooked turkey or chicken
  • Honey or agave syrup (optional)
  • Juice of 1 lime (about 2 tbsp.)

For toppings:

  • Chopped onion or thinly sliced scallions, sliced radishes, diced avocado dressed with lime, cilantro leaves, and thinly shredded white or red cabbage 


1. In a small pot, toast the chiles over medium heat, turning once or twice, about 1 minute. Add enough stock to cover the chiles and simmer until softened, 10 to 15 minutes. Transfer the mixture to a food processor and puree.

2. Meanwhile, in a Dutch oven, heat the oil, two turns of the pan, over medium. Add the onion, garlic, bay leaf, cumin, and oregano. Season with salt and pepper and cook, partially covered, stirring occasionally, until the onion softens, about 15 minutes. Add the hominy, turkey, chile puree, and the remaining stock. If the soup is too spicy, add a drizzle of honey or agave. If it’s too thick, add a cup or so of water. Simmer until the flavors meld, just a few minutes. Salt to taste, remove the bay leaf, and stir in the lime juice. Serve in shallow bowls with toppings of your choice.