A light soup, packed with spicy flavors and fiber-rich hominy—this easy dish is a delight in its own right and a good enough reason for turkey in the first place (you can also use chicken drumsticks instead).
15 min prep
- 1 dried chipotle pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 6 garlic cloves
- 2 cups chopped onions, divided
- 2 tablespoons olive oil
- 1 pound turkey thighs
- 1 teaspoon dried oregano
- 1 14.5-ounce can hominy, drained and rinsed
- ½ cup chopped fresh cilantro
- 1 cup thinly sliced red cabbage
- ½ radish, thinly sliced
- Salt and pepper, to taste
- In a small pot, bring 2 cups of water to a boil. Remove from heat, add chile pepper and let steep until plump.
- In a blender, process the chili peppers, ground cumin, chili powder, garlic cloves, 1 cup onion, and 1 cup water until smooth. Strain through a sieve and reserve liquid.
- In a large pot over medium heat, heat olive oil. Add remaining onions and sauté for about 5 minutes, or until translucent. Season with salt and pepper.
- Add turkey thighs and oregano. Cover with 10 cups water and chile liquid. Bring to a boil then reduce to a simmer. Simmer the soup for about 30 minutes, or until turkey is thoroughly cooked and fork-tender.
- Remove turkey from pot and shred with two forks. Return turkey to pot and add hominy. Cook for another 5 minutes until turkey and hominy are warmed through.
- Serve in bowls and garnish with cilantro, red cabbage and radishes.