A perfect way to use the leftover turkey from the holidays.
No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.
Toast seeded nacho chilies in dry pan till darkened, about 4 min.
Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent.
About 6 minutes.
Add chili paste, it should be about 3 Tbsp,
Cook mixture until it thickens, about 4 minutes.
Add the 2 cans of hominy, turkey stock, and cooked turkey.
season with salt and pepper.
Simmer for 10-15 minutes
Serve with tortilla chips,
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.