WHITE BEAN AND HOMINY POZOLE WITH TURKEY

Makes: 6 to 8 servings

Note: Look for ancho powder in the imported aisles of supermarkets. Or substitute chili powder for the ancho powder and cumin.

1 or 2 tablespoons vegetable oil or bacon drippings

1 medium-size onion, chopped 2 cloves garlic, finely chopped

¼ cup (about 1 ¼ ounces) ancho powder

1 teaspoon ground cumin

½ teaspoon dried oregano

5 cups turkey (or chicken) broth, see recipe

1 (28-ounce) can crushed tomatoes 1 (29-ounce) can hominy, drained, rinsed

1 (15-ounce) can white beans

Salt

Garnishes:

4 cups shredded cooked turkey (or chicken)

2 to 3 cups finely shredded green cabbage

½ cup very thinly sliced fresh radishes

½ cup chopped fresh cilantro 2 limes, cut into wedges

1 large avocado, halved, pitted, diced

Crisp corn tostadas or corn tortilla chips

Hot red pepper sauce, optional

1. Heat a 5- or 6-quart saucepan or Dutch oven over medium heat. Add oil and onion. Cook and stir until onion is golden, about 6 minutes. Stir in garlic, ancho powder, cumin and oregano; cook and stir 1 minute. Stir in broth, tomatoes, hominy, beans and ½ teaspoon salt. Heat to a boil; reduce heat to low and simmer 15 minutes.

2. Have shredded turkey ready. Arrange cabbage, radishes, cilantro and lime wedges on a large platter. Add diced avocado and tostadas to platter.

3. Just before serving, make sure soup is hot. Stir in turkey. Season to taste with salt.

4. Ladle soup into wide bowls.

Pass garnishes to stir into soup. Crumble tostadas or corn chips into the soup. Squeeze lime onto soup. Serve with hot sauce if desired.

Turkey broth: Put 2 turkey wings (split at the joints) or 1 turkey drumstick in a saucepan. Add turkey neck and giblets if you have them (do not use the turkey liver). Add 6 cups water. Heat to a boil; reduce heat. Simmer, uncovered, stirring often, about 1 hour. Strain. Refrigerate for several days or freeze for several months.