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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:
15 min
total:
2 hr 45 min
servings
total:
18 servings, 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   stalk celery, 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.) hominy, drained
2
tsp.   Mexican oregano, crushed
1
cup   green salsa
8
slices  OSCAR MAYER Bacon, chopped
9
 radishes, thinly sliced
1
cup  shredded lettuce

Make It

PLACE 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 onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.

STRAIN turkey broth; discard bones, vegetables and seasonings. Return broth to pot. Stir in bacon, onions and all remaining ingredients except radishes and lettuce. Bring to boil; reduce heat to medium-low, simmer 15 min.

SERVE soup topped with radishes and shredded lettuce.

Kraft Kitchens Tips

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