Transform your Thanksgiving leftovers into our Mexican-style Turkey Pozole Soup. This hearty, flavorful turkey pozole is perfect for keeping you warm this autumn. Plus, Mexican oregano and green salsa give Turkey Pozole Soup a little extra kick.
Place turkey carcass in 8-qt. stockpot. Chop 1 onion; set aside. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water. Bring to boil. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours. Transfer bacon to paper towels; drain, reserving drippings in skillet. Add chopped onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
Strain turkey broth; discard strained solids. Return broth to pot. Stir in bacon, chopped onions and all remaining ingredients except radishes and lettuce. Bring to boil; simmer on medium-low heat 15 min.
Serve soup topped with radishes and lettuce.
Serve this satisfying main dish with a mixed green salad tossed with your favorite KRAFT Dressing.
Serve soup with lime wedges, chili pepper lime seasoning blend and round buttery crackers.
Pork Pozole Soup
Substitute 5 lb. pork bones for the turkey carcass, and shredded pork for the shredded turkey.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.