Turkey Pozole Soup

• Carcass from cooked 14-lb. turkey, cut up
• 2 onions, divided
• 1 large carrot, cut into chunks
• 1 large celery stalk, cut into chunks
• 2 bay leaves
• 2 cloves garlic, peeled
• 4-1/2 qt. water
• 1 chicken bouillon cube
• 3 cups shredded cooked turkey
• 2 cans (28 oz. each) hominy, drained
• 2 tsp. dried Mexican oregano, crushed
• 1 cup green salsa
• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 9 radishes, thinly sliced
• 1 cup shredded lettuce

1. Place turkey carcass in 8-qt.
2. stockpot.
3. Chop 1 onion; set aside.
4. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water.
5. Bring to boil.
6. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours.
7. Transfer bacon to paper towels; drain, reserving drippings in skillet.
8. Add chopped onions to drippings in skillet; cook and stir 5 min.
9. or until crisp-tender.
10. Strain turkey broth; discard strained solids.
11. Return broth to pot.
12. Stir in bacon, chopped onions and all remaining ingredients except radishes and lettuce.
13. Bring to boil; simmer on medium-low heat 15 min.
14. Serve soup topped with radishes and lettuce.

carcass, onions, carrot, celery stalk, bay leaves, garlic, water, chicken, turkey, hominy, oregano, green salsa, bacon, radishes, shredded lettuce

Taken from www.kraftrecipes.com/recipes/turkey-pozole-soup-114619.aspx (may not work)