Leftovers
by digby
Some soup for you!
This is mexican pozole and if you haven't had it, you're missing out on life. This recipe is from Martha Stewart who while not exactly known for mexican cuisine, makes a tasty and easy soup:
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained (You can substitute corn if you prefer)
6 3/4 cups shredded cooked turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
To serve, divide among bowls, and garnish as desired.
The hominy might pop in the microwave so heat it up on the stove.
Enjoy your food comas everyone!