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Main dishes

Turkey Pozole Soup

Turkey Pozole Soup recipe
photo by:kraft
A hearty, flavorful soup that will keep you warm all fall, this turkey pozole is ideal for using Thanksgiving leftovers!
time
prep:
30 min
total:
2 hr 30 min
servings
total:
24 servings, about 1 cup each
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What You Need

 Carcass from cooked 14-lb. turkey, cut up
2
 onions, divided
1
large  carrot, cut into chunks
1
large  celery stalk, cut into chunks
2
 bay leaves
2
cloves  garlic, peeled
4-1/2
qt.  water
1
 chicken bouillon cube
3
cups  shredded cooked turkey
2
cans  (28 oz. each) hominy, drained
2
tsp.  dried Mexican oregano, crushed
1
cup  green salsa
8
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
9
 radishes, thinly sliced
1
cup  shredded lettuce

Make It

PLACE turkey carcass in 8-qt. stockpot. Chop 1 onion; set aside. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water. Bring to boil. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours. Transfer bacon to paper towels; drain, reserving drippings in skillet. Add chopped onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.

STRAIN turkey broth; discard strained solids. Return broth to pot. Stir in bacon, chopped onions and all remaining ingredients except radishes and lettuce. Bring to boil; simmer on medium-low heat 15 min.

SERVE soup topped with radishes and lettuce.

Kraft Kitchens Tips

Serving Suggestion
Serve this satisfying main dish with a mixed green salad tossed with your favorite KRAFT Dressing.
Special Extra
Serve soup with lime wedges, chili pepper lime seasoning blend and RITZ Crackers.
Pork Pozole Soup
Substitute 5 lb. pork bones for the turkey carcass, and shredded pork for the shredded turkey.
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