Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It’s made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smoky chipotle chile peppers in adobo. I’ve written about pozole before. It’s hard to resist this soup, essentially “taco night” in a bowl, but not as messy! Perfect for a crowd, which can be useful if your family is like mine—lots of siblings and friends who like to stick around because they know the food is good. Pozole is all about the toppings. Just set them out and let people add what they want to their soup. Happy Thanksgiving! P.S. Check out our other turkey leftover ideas!
2 tablespoons extra virgin olive oil 1 large onion, chopped (about 2 cups) 3 large cloves garlic, minced 1/4 to 1/2 cup minced chipotles in adobo, to taste 1 (15-ounce) can crushed or diced tomatoes Salt 4 to 5 cups leftover cooked turkey meat, shredded 1 (108-oz, 6-lb 12-oz, or 3-kg) can white hominy, rinsed and drained 4 quarts turkey stock or chicken stock 3 bay leaves 2 tablespoons dried oregano (Mexican if available) 1/8 teaspoon ground cloves 1/4 teaspoon cinnamon
Toppings:
1/2 head green cabbage, sliced thin 3 avocados, diced 1 bunch red radishes, sliced thin 8 ounces cotija cheese, crumbled 1 large bunch cilantro, chopped (stems included) 1 red onion, chopped 4 limes, cut into wedges 2 dozen tostada shells (can use tortilla chips or fried corn tortillas as well)
Add the minced chipotles in adobo (start with 1/4 cup and add more later to desired heat). Cook for another 3 minutes. Taste and add salt (at least a tablespoon if you are using unsalted stock) to taste. Add the bay leaves, oregano, ground cloves, and cinnamon. Add more water if the soup is too thick with hominy for your preference. Bring to a simmer. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect, if you are using homemade, unsalted stock. Simmer for 45 minutes.
