Leftover Thanksgiving Turkey Pozole Verde with cabbage as a garnish is a healthy and good and good for you recipe from chef Virginia Willis on Virginiawillis.com

Easy Leftover Thanksgiving Turkey Pozole Verde

Please note that this post may contain affiliate links.

Leftover Thanksgiving Turkey Pozole Verde is a healthy and good and good for you recipe from chef Virginia Willis on Virginiawillis.com

What to Do with Thanksgiving Leftovers

This Easy Leftover Thanksgiving Turkey Pozole Verde is a bold and flavorful departure from simply reheating Thanksgiving Dinner. It’s a great use of leftover turkey meat and brings a change of pace for a brand-new meal.

Pozole is a brothy, hearty Mexican soup made with hominy and meat, such as beef or pork, or seafood or vegetables. It comes in three main varieties: pozole verde (green pozole) made of tomatillos, green chilies, and herbs, pozole rojo (red pozole) made of red chilies, and pozole blanco (white pozole) with no additional chilies.
Pozole is traditionally a very long-cooking, multi-step process. This is a quick and easy recipe for Leftover Thanksgiving Turkey Pozole Verde, an adaptation of the classic recipe-with a secret ingredient that can help you get it on the table in less than an hour.

Good and Good for You™

Welcome to the Good and Good for You™ newsletter, a quick 5-minute read with ideas and info on ways to help improve your life – including a tasty and healthful recipe.

This issue shares:

  • Best Life Living Tip: Go Green for Gut Health 🥬
  • Self-Care Strategy: Leg Strength and Longevity⌛️
  • Ideas and Inspiration: Giving Tuesday for Mercy Chefs👩🏼‍🍳
  • Good and Good for You™ Recipe: Leftover Thanksgiving Turkey Pozole🦃

Thanks for reading! It’s awesome to see so many people, mainly women, tap into this letter as an inspirational boost. I’m glad you’re here!

My philosophy is to fill up with the good so you push out the bad. Consumption is not just food and drink — it’s what you read, hear, and watch.

Read on for more — including this easy-to-make, delicious Leftover Thanksgiving Turkey Pozole Verde. You’re going to love it!

Discover more from Good and Good for You™ with Virginia Willis

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Good and Good for You™ with Virginia Willis shares health and wellness content through digital channels, events,  and print media.

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Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

This Post Has One Comment

  1. Judith Jurgensen Reply

    Happy Thanksgiving, Virginia.
    I’ve have made your pumpkin gingerbread twice and it’s been a big hit. It’s a keeper recipe for me (like your $20,000 rice pilaf, which I’ve been making for years). Do you think it would work to add chopped pecans to the gingerbread recipe, or would that be overdoing it?
    Also, you have posted about walking along the Chattahoochee: For someone new to that trail who’s used to walking on wide paved trails, can you recommend a good location to start out with?

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