November 16, 2015
6 cups homemade turkey or chicken stock (or low-sodium chicken broth)
2 ancho chiles, soaked in water to soften
1 ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
3 cups roasted turkey, skin removed and meat shredded
4 cups chard, stems removed and cut into 1 in. ribbons
3 tablespoons chopped fresh cilantro leaves, plus additional whole leaves for garnish
Juice of half a fresh lime (1 tablespoon)
Salt and freshly ground black pepper
3/4 cup shredded white cheddar
Fried Blue and White Corn Tortillas, for garnish (recipe follows), or store bought tortilla chips, crumbled
Lime wedges, for garnish
1. Place stock in a medium saucepan, reserving ¼ cup, and bring to a simmer. Meanwhile, place remaining ¼ cup stock and the rehydrated ancho chiles in a blender and puree until combined.
2. Add pureed anchos, porcini and hominy to the stock and cook for 15 minutes. Add the lime juice, turkey, greens and cilantro and cook for 5 minutes, until the chard is wilted and the turkey is heated through. Season with salt and pepper to taste.
3. Ladle soup into bowls and top with cheese, cilantro leaves, fried tortillas and lime.
Fried Blue and White Corn Tortillas
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Heat oil in a high sided large saute pan until it reaches 350º. Add half the the tortillas and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately. Repeat with the second batch.