Turkey Pozole Soup

Ingredients

• 8 slices oscar mayer bacon cut into 1-inch pieces
• 2  bay leaves 
• 1 large carrots cut into chunks
• 1 large celery stalk cut into chunks
• 1  chicken bouillon cube 
• 2 cloves garlic peeled
• 1 cup salsa green
• 56 oz hominy drained canned
• 1 cup lettuce shredded
• 2  onions divided
• 2 tsp mexican oregano dried crushed
• 9  radishes thinly sliced
• 3 cups turkey shredded cooked
• 14 lb carcass from turkey cooked
• 4.5 qt water 

Equipment

• frying pan
• paper towels
• pot

Directions

1. Place turkey carcass in 8-qt. stockpot. Chop 1 onion; set aside.
2. 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.
3. Transfer bacon to paper towels; drain, reserving drippings in skillet.
4. Add chopped onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
5. 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.
6. Serve soup topped with radishes and lettuce.