Lemony Southern Style Posole

Ingredients

• 2 cups (about 300 g)chopped smoked turkey meat (from 2 smoked turkey legs)
• 1.9 litres (8 cups)chicken broth or vegetable broth
• 3 cups (about 135 g)chopped mustard greens
• 794 g (28 oz), drained and rinsedhominy (1 can)
• 1 mediumonion, chopped
• 60 ml (4 tablespoons)lemon juice
• 10 ml (2 teaspoons)Cajun seasoning
• 5 ml (1 teaspoon)ground cumin
• 1.25 ml (1/4 teaspoon)cayenne
• 1.25 ml (1/4 teaspoon)chilli powder
• 10 ml (2 teaspoons)minced garlic
• 113 g (4 oz), dicedgreen chillies (1 can)
• To tastefresh coriander

Instructions

1. 1

   Boil the broth

   Bring the broth to a rolling boil in a large pot.

2. 2

   Simmer the soup

   Add all the remaining ingredients, lower the heat to medium-low and simmer uncovered until the onion is tender.

What is posole?

Posole, also spelled pozole, is a Mexican soup or stew traditionally built around hominy in a seasoned broth. This version takes a Southern-style turn with smoked turkey and mustard greens, while lemon adds a bright finish.

The hominy makes the soup hearty, and the turkey brings smoky savouriness without needing a long cooking time. Since the method is simple, the key is giving the onion enough time to soften in the simmering broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 18g protein, 26g carbs, 6g fat.

Hominy supplies most of the carbohydrates, while smoked turkey contributes much of the protein. The broth and turkey account for much of the fat; serve with extra greens or a side salad to round out the meal.

Build flavour from the ingredients

Smoked turkey: The meat is already cooked, so it mainly needs to warm through and share its smoky flavour with the broth. Chop it into spoon-friendly pieces before adding it.

Hominy: Drain and rinse the canned hominy first. Its chewy, substantial kernels give the soup its characteristic texture.

Greens and chillies: Mustard greens bring a peppery edge, while canned green chillies add mild, savoury heat. Adjust the chilli level to suit your taste.

Let the onion soften

The method adds everything after the broth boils, then lowers the heat for an uncovered simmer. Keep it at a gentle bubble rather than a vigorous boil so the ingredients heat evenly.

The onion is the doneness cue given in the recipe: simmer until it is tender. If it still tastes firm or sharp, continue cooking gently and check again.

Balance the seasoning

Cajun seasoning, cumin, cayenne and chilli powder give the broth a warm, savoury spice profile. Cajun blends vary in salt and heat, so taste the soup before adding any extra seasoning.

Lemon juice brings acidity that lifts the smoky broth. Stir it in with the other ingredients as directed, then taste near the end and add a little more only if you want a brighter finish.

Serve it with

Serve the soup hot, making sure each bowl gets a good share of hominy, turkey and greens. Fresh coriander makes a suitable finishing touch, as suggested by the ingredient list.

Warm tortillas or crusty bread can accompany the soup for a more substantial meal. A simple salad also works if you want something crisp alongside the bowl.

Recipe notes & tips

• Drain and rinse the hominy well before adding it.
• Cut the onion and turkey into pieces that are easy to eat from a spoon.
• Use a large pot so the ingredients can be stirred without spilling.
• Keep the simmer gentle once the ingredients are added.
• Taste before adding salt, as smoked turkey and Cajun seasoning can already be salty.
• Add coriander just before serving for a fresh flavour.

Variations

• Use vegetable broth: Choose it for a meat-free broth base, while keeping the smoked turkey as listed.
• Change the greens: Substitute another sturdy leafy green if mustard greens are unavailable.
• Adjust the heat: Reduce or omit the cayenne for a milder soup.
• Add more lemon: Stir in a little extra juice at the end for a sharper finish.
• Use fresh chillies: Replace the canned green chillies with chopped fresh ones to change the flavour and heat.

Common mistakes to avoid

• Boiling too hard: Lower the heat after adding the ingredients so the soup simmers gently.
• Skipping the rinse: Drain and rinse the hominy to remove the canning liquid.
• Serving onion too firm: Simmer until the onion is tender, as directed.
• Adding extra salt too soon: Taste first because the smoked turkey and seasoning may be salty.
• Using oversized pieces: Chop the turkey and onion so they are comfortable to eat in a spoonful.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a saucepan until steaming hot, adding a splash of broth or water if the soup has thickened.

Frequently asked questions