Leftover-Turkey Pozole

Preparation

1. Step 1

   Heat a large Dutch oven or other heavy pot over medium. Once hot, add the quartered onion, garlic cloves and guajillo chiles. Press the guajillos into the pan with a wooden spoon, flipping occasionally, until soft and fragrant but not charred, about 2 minutes. Toss the onion and garlic occasionally so they char evenly and continue to do so throughout the chile- and spice-toasting process. 

2. Step 2

   Move the guajillos to a bowl, leaving the onion and garlic, and repeat with the anchos, cooking them until soft and fragrant (they’ll begin to unfurl and dance in the pan as they soften.) 

3. Step 3

   Move the anchos to the bowl with the guajillos, then add the chiles de árbol to the pot and toss for 30 seconds, just until fragrant and beginning to brown. Move the chiles de árbol to the bowl and transfer the garlic and onion to the jar of a blender. Keep the pot over medium heat.

4. Step 4

   To the bowl of chiles, add just enough very hot tap water to cover and place a plate over them to keep them submerged while you toast the spices, about 5 minutes.

5. Step 5

   While the chiles are hydrating, add the cumin seeds and oregano to the Dutch oven, turn off the heat and stir until fragrant, about 3 minutes. Transfer the spices to the blender. Measure out 1 cup of chile soaking water, then drain the chiles and add both to the blender as well. Blend the chile mixture until smooth.

6. Step 6

   Place the Dutch oven back over medium heat and add 3 tablespoons oil. Carefully pour the blended mixture in, straining it through a sieve directly into the pot if you’d like a smoother texture, and allow it to sizzle for 2 minutes, occasionally stirring. Add the broth, hominy, turkey and 1 teaspoon salt and bring to a simmer. Cook for 5 to 10 minutes, until hominy and turkey are warmed through. Taste for salt. (To store at this point, let cool completely, then refrigerate pozole for up to 5 days or freeze for up to 3 months. Upon reheating, thin by adding more broth to your desired consistency.) 

7. Step 7

   While the pozole heats, prepare your toppings. Dice the remaining onion, roughly chop the cilantro, slice the radishes, shred the cabbage and cut lime wedges. Arrange everything on a big plate for easy access. 

8. Step 8

   To serve, ladle hot pozole into bowls and serve alongside a basket of tostadas if you’d like, allowing everyone to top their bowls as they wish.