Chipotle Turkey Pozole

Course Soups and Stews Prep Time 15m

Ingredients in this Recipe

1 15 ounce can crushed or diced tomatoes
1 bunch red radishes, sliced thin
1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
1 large bunch cilantro, chopped (stems included)
1 large onion, chopped (about 2 cups)
1 red onion, chopped
1/2 head green cabbage, sliced thin
1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
1/8 teaspoon ground cloves
2 Tbsp dried oregano (Mexican if available)
2 Tbsp olive oil
3 avocados, diced
3 large garlic cloves, minced
4 limes, cut into wedges
4 quarts of turkey stock or chicken stock
4 to 5 cups leftover cooked turkey meat, shredded
8 ounces Cotija cheese, crumbled
A couple dozen tostada shells (can use tortilla chips or fried corn tortillas as well)
Salt

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