Turkey pozole

Ingredients:

• 3 tbsp vegetable Oil

• 2 large onions, diced

• 2 poblano peppers, julianned without seeds

• 5 green serrano peppers, chopped

• 2 garlic cloves finely chopped

• 3 tbsp chili powder

• 2 tbsp of dried oregano

• 2 quarts of chicken stock

• 4 cups of turkey cooked and diced

• 2 quarts of pre-cooked hominy

• Chicken bouillon to taste

• Optional: Avocado chunks and shredded lettuce

Procedure

• In a large stockpot, heat vegetable oil over low heat.

• Add onions, poblano and serrano peppers and cook to soften.

• Add garlic and cook for 1 to 2 minutes. • Seasoned with chili powder and oregano.

• Add chicken stock, turkey and hominy. • Add more water (or chicken stock) to cover. • Season with chicken bouillon. • Bring to boil, reduce heat, cover with lid and let it cook for 2 hours, stirring occasionally, until hominy is completely cooked and the flavors have integrated.

• Serve with lettuce and avocado