Turkey Pozole Rojo

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  Olive oil(15g)

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

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  Yellow Onion
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  Garlic
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  Ancho Chile, Dried
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  Guajillo Chile, Dried
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  Low Sodium Chicken Broth(1920g)
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  Oregano, Dried(8g)
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  Cumin, Ground(10g)
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  2 bay leaves
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  1½ teaspoons kosher salt
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  Hominy, Canned, Drained
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  Chicken Breast, Grilled(1440g)
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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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  Cabbage, Green(720g)
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  Olive oil(15g)

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

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  Vinegar, White(45g)
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  1 teaspoon kosher salt

Instructions

1. 1Cut open the dried ancho and guajillo chiles with kitchen scissors and discard the seeds. Heat a large dry skillet over medium-high heat. Toast the chiles, moving them occasionally, for 3–4 minutes until fragrant. Transfer to a bowl.
2. 2Cover the toasted chiles with 2 inches of water. Bring to a boil over high heat, then remove from heat and let soak until softened, about 15 minutes. Reserve 1½ cups of the soaking liquid and drain the chiles.
3. 3Add the softened chiles, fresh garlic, and reserved soaking liquid to a high-speed blender. Blend until completely smooth, about 2 minutes.
4. 4Heat olive oil in a medium pot over medium heat until glistening, about 1 minute. Add the diced onion and cook until translucent, 4–5 minutes. Pour in the blended chile mixture, chicken broth, dried oregano, and ground cumin. Stir well and increase heat to high. Bring to a simmer over medium-high heat and cook for 30 minutes, stirring occasionally.
5. 5Stir in the canned hominy and cooked chicken breast. Continue cooking over medium heat for 15–20 minutes until the hominy has absorbed some broth and the chicken is heated through. Taste and adjust seasoning with salt as needed.
6. 6While the pozole finishes cooking, combine the shredded green cabbage, olive oil, white vinegar, salt, and pepper in a medium bowl. Toss until evenly coated and set aside.
7. 7Divide the hot pozole evenly into 8 airtight containers while hot. Allow to cool slightly before sealing.
8. 8Store toppings separately: place seasoned cabbage, sliced avocado, fresh cilantro, sliced radishes, lime wedges, and tostada shells in individual containers. Assemble bowls when ready to eat, topping each serving with cabbage, avocado, cilantro, radishes, and a squeeze of fresh lime juice.