Chipotle Turkey Pozole`
Chipotle Turkey Pozole.
You can adapt the toppings while the soup simmers to save basic time. This compound serves a crowd, you can calmly bisect the amounts for a abate batch.
2 Tbsp olive oil
1 ample onion, chopped (about 2 cups)
1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
3 ample garlic cloves, minced
1 15-ounce can ashamed or diced tomatoes
4 to 5 cups extra adapted turkey meat, shredded
1 ample (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
4 quarts of turkey banal or craven stock
3 bay leaves
2 Tbsp broiled oregano (Mexican if available)
1/8 teaspoon arena cloves
1/4 teaspoon cinnamon
1/2 arch blooming cabbage, broken thin
3 avocados, diced
1 agglomeration red radishes, broken thin
8 ounces Cotija cheese, crumbled
1 ample agglomeration cilantro, chopped (stems included)
1 red onion, chopped
4 limes, cut into wedges
A brace dozen tostada shells (can use tortilla chips or absurd blah tortillas as well)
1 Calefaction olive oil on average aerial calefaction in a ample (12 quart) stockpot. Add the chopped onion and baker until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo (start with 1/4 cup and add added after to adapted heat). Baker for addition 3 minutes.
2 Add the tomatoes and adapted turkey meat to the pot, active to combine. Add the rinsed and drained hominy. Add the stock. Aftertaste and add alkali (at atomic a tablespoon if you are application unsalted stock) to taste. Add the bay leaves, oregano, arena cloves, and cinnamon. Add added baptize if the soup is too blubbery with hominy for your preference. Bring to a simmer. Aftertaste and add added salt, herbs, or chipotle to taste. You may charge added alkali than you expect, if you are application homemade, unsalted stock. Simmer for 45 minutes.
3 Set the table with toppings abiding in abstracted confined dishes. Spoon out the soup into bowls. Let bodies add the toppings they appetite to the soup.