Turkey Pozole Rojo Soup

In a large skillet over medium-high heat, add the whole chilies and toast for about 2 minutes on each side. Once the chilies are finished toasting remove them from the heat. Have the warm water in a medium sized bowl. Add the chilies and let them soak for about 15-20 minutes. Or until chilies are soft and pliable.

While the chilies are soaking, finely chop the onion, zucchini and garlic. Set aside.

Once the chilies are finished soaking, chop the tops off and de-seed them. (Make sure to reserve the soaking liquid.) Chop the chilies and add them into a food processor along with the garlic and cocoa powder. Add the reserved soaking water a little at a time. You want to create a paste. I found I used about 1.5 cups of soaking liquid. Set aside.

Heat the oil in a large soup pot and add the onions. Saute about 2-3 minutes then add the turkey meat. Cook about 3 minutes. Add the zucchini, hominy, soy sauce, oregano, cumin and a dash of salt. Stir to combine. Next add in the chili paste. Mix well.

Add the chicken broth and lime juice. Cover and simmer for about 20 minutes. Adjust seasonings as necessary.

Notes:
1. I used leftover turkey meat but any protein would be awesome in the soup.
2. Take the chopped jicama and top with chili powder. Use as a topping for soup.
3. Add in cilantro and serve with extra limes.
4. Inspired by Thug Kitchen.