Green Chile-Turkey Soup with Hominy

By johnwhorfin

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (from 1 onion)
• 1 /2 cup chopped celery (from 2 stalks)
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 8 canned tomatillos, drained and coarsely chopped
• 6 cups Our Best Turkey Stock
• 2 (15.5-oz.) cans white hominy, drained and rinsed
• 1 (4-oz.) can chopped green chiles
• 4 cups shredded roast turkey
• 1 /2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1 /4 teaspoon black pepper
• Toppings: thinly sliced radishes, lime wedges, fresh cilantro leaves
• How to Make It

Preparation

Step 1

How to Make It

Heat olive oil in a Dutch oven over medium-high. Add onion, celery, garlic, oregano, cumin, and chili powder; cook, stirring constantly, 5 minutes. Add tomatillos; cook, stirring constantly, 1 minute. Add Turkey Stock, hominy, and green chiles; bring to a boil. Stir in roast turkey; reduce heat to low, and simmer until heated through, about 20 minutes. Remove from heat, and stir in cilantro, lime juice, salt, and pepper. Serve immediately with toppings.