Turkey Pozole Rojo

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  7 Garlic(21g)
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  4 Ancho Chile, Dried(68g)
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  4 Guajillo Chile, Dried(60g)
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  8 cup Low Sodium Chicken Broth
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  1.5 tsp Oregano, Dried
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  2 tsp Cumin, Ground
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  2 2 bay leaves
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  1.5 tsp 1½ teaspoons kosher salt
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  56 oz Hominy, Canned, Drained
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  4 cup Chicken Breast, Grilled
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  Avocado
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  Cilantro, Fresh
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  Radishes
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  Lime Juice, Fresh
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  Tostada Shells, Corn, Fried
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  3 cup Cabbage, Green
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  3 tbsp Vinegar, White
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  1 tsp 1 teaspoon kosher salt

Instructions

1. 1Cut open the 4 dried ancho chiles and 4 dried guajillo chiles with kitchen scissors and discard the seeds. Heat a large dry skillet over medium-high heat. Toast the chiles, pressing and turning occasionally, for 3–4 minutes until fragrant and darkened in spots. Transfer to a bowl and cover with just enough stock (from the 8 cups) to submerge. Let soak until softened, about 15 minutes. Reserve the soaking liquid and transfer the softened chiles to a blender with the 7 smashed garlic cloves; blend with enough soaking liquid until completely smooth, about 2 minutes.
2. 2Heat 1 tablespoon extra-virgin olive oil in a large pot over medium heat until shimmering. Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until translucent.
3. 3Pour in the chile-garlic purée and stir to combine. Add the remaining turkey or chicken stock, 1½ teaspoons dried oregano, 2 teaspoons cumin, 2 bay leaves, and 1½ teaspoons kosher salt. Bring to a simmer over medium-high heat, then reduce to medium and cook for 30 minutes, stirring occasionally, until the broth deepens in color and the flavors meld.
4. 4Stir in the 2 cans drained and rinsed hominy and the 4–6 cups shredded cooked turkey. Simmer over medium heat for 15–20 minutes until the hominy is tender and heated through. Remove and discard the bay leaves. Taste and adjust salt.
5. 5While the pozole finishes cooking, combine the 3 cups finely shredded cabbage with 1 tablespoon vegetable or olive oil, 3 tablespoons white vinegar, and 1 teaspoon kosher salt in a bowl. Toss until evenly coated and set aside.
6. 6Divide the hot pozole evenly into meal-prep containers. Allow to cool slightly before sealing.
7. 7Pack toppings separately: store the seasoned cabbage, diced avocado, cilantro leaves, thinly sliced radishes, fresh lime juice, and tostadas in individual containers. When ready to eat, top each serving with cabbage, avocado, cilantro, radishes, a squeeze of lime, and a tostada on the side.