TURKEY POZOLE FOR AFTER THANKSGIVING ENJOY DAN:

                         TURKEY POZOLE FOR AFTER THANKSGIVING by CHEF DAN:

Serves 10-12

INGREDIENTS:

2 tablespoons olive oil

1 onion, chopped

1/4-cup chipotles, minced

3 garlic cloves

1 (15 Oz) can diced tomatoes

4 or 5 cups leftover cooked turkey, shredded

 (6 LB. 9 Oz) can white hominy, rinsed and drained

4 quarts turkey broth

3 bay leaves

1 star anise

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons dried oregano

2 tablespoon Herbs de Province

1/8-teaspoon ground cloves

1/2-teaspoon cinnamon

 TOPPINGS:

1/2-head green cabbage, thinly sliced

3 avocados, diced

1 bunch red radishes, thinly sliced

1 cup feta cheese

1 large bunch cilantro, chopped (stems included)

1 red onion

4 limes cut into wedges

2 dozen tortilla chips or fried corn tortillas

DIRECTIONS:

1.      Heat oil in a stock-pot over medium-high heat when sizzling.

2.      Add onion and cook for 4 minutes.

3.      Add garlic and cook 30 seconds.

4.      Add chipotles and cook for another 3 minutes.

5.      Add tomatoes and cooked turkey, stirring to combine.

6.      Add broth, hominy, bay leaves and next 7 ingredients.

7.      Season with sea salt and freshly ground black pepper to taste.

8.      Cover and simmer for 45 minutes to 1 hour.

9.      Top with toppings as per your choice.

ENJOY DAN:                                                               BON-APPETITE!!