Chipotle Turkey Pozole

Ingredients

• 2 tablespoons olive oil extra virgin 
• 2 cups onion chopped
• 3 large garlic cloves minced
• 0.3 cup chipotles in adobo minced to taste ()
• 15 ounce canned tomatoes diced crushed canned
• 12 servings salt 
• 4 cups turkey meat shredded leftover cooked
• 1 large can hominy white rinsed drained canned (108 ounce, 6 lb 12 oz, 3 kg)
• 4 quarts chicken stock see 
• 3  bay leaves 
• 2 Tbsp oregano dried (Mexican if available)
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon cinnamon 
• 0.5 head cabbage green sliced thin
• 3  avocados diced
• 1 bunch radishes red sliced thin
• 8 ounces cotija cheese crumbled
• 1 large bunch cilantro leaves chopped (stems included)
• 1  onion red chopped
• 4  limes cut into wedges
• 24  a couple dozen tostada shells well (can use tortilla chips or fried corn tortillas as )

Equipment

• bowl
• pot

Directions

1. Sauté onions, garlic, add chipotle:
2. Heat olive oil on medium high heat in a large (12 quart) stockpot.
3. Add the chopped onion and cook until translucent, about 4 minutes.
4. Add the garlic.
5. Add the minced chipotles in adobo (start with 1/4 cup and add more later to desired heat). Cook for another 3 minutes.
6. Add the tomatoes and cooked turkey meat to the pot, stirring to combine.
7. Add the rinsed and drained hominy.
8. Add the stock.
9. Taste and add salt (at least a tablespoon if you are using unsalted stock) to taste.
10. Add the bay leaves, oregano, ground cloves, and cinnamon.
11. Add more water if the soup is too thick with hominy for your preference.
12. Bring to a simmer. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect, if you are using homemade, unsalted stock. Simmer for 45 minutes.
13. Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls.
14. Let people add the toppings they want to the soup.