Recipe forTurkey Pozole

It's that time of year again!
 

Yes, I've been busy baking.  I tried a new holiday cookie recipe, Maple-Spice Cookies.  They're soft and not too sweet.  Actually great with my morning coffee.  But I haven't forgotten to share my recipe for the Pozole!

INGREDIENTS

2 Tblsp olive oil                             1 medium Spanish onion - diced
3 cloves garlic - peeled                   3 cups low-sodium chicken broth
3-4 cups shredded turkey               1 cup water
1 tsp chipotle chili powder             1 tsp cumin seeds
salt & pepper to taste
2 10-oz cans canned Marzano whole tomatoes
1/2 cup grated Monterey Jack cheese
1/4 cup chopped fresh cilantro        1 avocado - diced
1 fresh lime - quartered                    2 flour tortillas - cut into strips

1) Begin by spreading tortilla strips in single layer on a cookie sheet.  Drizzle with a little olive oil and season lightly with salt.  Place in pre-heated, 350 degree oven and bake until light golden brown, about 15 minutes.  Set to the side for use as one of the garnishes

2) Using a mortar and pestle, crush peeled garlic, 1 Tblsp olive oil and a good pinch of salt together, until garlic is mashed and you have a kind of paste
3) Heat remaining Tblsp olive oil in large, heavy soup pot or dutch oven - add garlic paste and diced onions to pot - stir together until onions are translucent and mixture is fragrant
4) Using your hands, squish the wholes tomatoes into pot, then add shredded turkey, broth, water and seasonings.
5) Bring to a gentle boil, then reduce heat to low and simmer about 35-45 minutes - adjusting your seasonings to taste
6) Ladle soup into individual serving bowls - squeeze a bit of fresh lime into each bowl then top with a small amount of the grated cheese, cilantro, avocado and a few strips of the crispy tortilla strips


                                                                                  Serves  8-10

Then you can have some cookies for dessert!