Turkey Posole a la Guerita Recipe

• 1 tablespoon vegetable oil
• 1 medium white onion, peeled and medium dice
• 3 medium cloves garlic, coarsely chopped
• 3 tablespoons green mole paste, such as Dona Maria
• 1/2 cup salsa verde
• 1 (28-ounce) can white hominy, drained
• 4 cups (1 quart) low-sodium chicken broth
• 8 ounces shredded cooked turkey (about 1 1/2 cups)
• Thinly sliced green cabbage
• Thinly sliced radishes
• Thinly sliced avocado
• Cilantro leaves
• Lime wedges
• Fried tortilla strips

1. Heat oil in a large saucepan over medium-high heat until shimmering.
2. Add onion and garlic, and season with salt and freshly ground black pepper.
3. Cook until tender but not browned, about 6 minutes.
4. Stir in mole paste and cook until it melts in with the vegetables, about 1 minute.
5. Add remaining ingredients, reduce heat to medium, and bring to a simmer.
6. Cook until flavors are melded, about 20 minutes.
7. Season with salt, and adjust flavor as needed.
8. Serve soup with garnishes passed on the side.

vegetable oil, white onion, cloves garlic, green mole paste, salsa verde, white hominy, chicken broth, turkey, radishes, avocado, cilantro, wedges, tortilla strips

Taken from www.chowhound.com/recipes/turkey-posole-a-la-guerita-11133 (may not work)