This quick and easy version of the traditional slow-cooked Mexican soup makes the most of leftover Thanksgiving turkey. Simmered in an ancho chili-spiced broth, shredded turkey is the perfect seasonal substitute for pork, and gets new life alongside hominy and classic toppings like cabbage, avocado and sliced radish.
Heat a dutch oven over medium high heat; add the oil and heat until it shimmers. Add the onion, toss to coat in the fat and saute, stirring occasionally, until softened and lightly browned around the edges, 6-7 minutes. Add the garlic, chili powder, cumin and oregano and cook, stirring constantly, for 1 minute.
Work the tomato paste into onion mixture; stir frequently for 1-2 minutes until well incorporated and to cook off the canned flavor.
Pour in ½ c broth to deglaze the pot. Stir and scrape the bottom of the pot until the tomato paste is dissolved and the bottom of the pot is clean.
Add the remaining broth and the water, as well as the turkey, hominy, salt, and pepper. Give everything a good stir, then add the bay leaf.
Bring the mixture to a boil, then reduce to simmer. Cook 10-15 minutes, stirring occasionally, until the flavors have melded.
Remove from heat, remove the bay leaf, and stir in the cilantro and lime juice. Taste for seasoning and adjust the salt, pepper, or lime juice until the flavor sings.
Ladle into bowls and garnish with toppings of choice. Enjoy!
Notes
Nutritional information does not account for toppings.