Pozole rojo is a really great way to feed a lot of people the day after a big feast. For one, it doesn’t take much time, so the effort-to-reward ratio is in your favor. It also makes excellent use of all that extra turkey not already destined for sandwiches. This warming pozole takes your store-bought or homemade turkey broth, if you’ve made one (definitely make one), and enriches it with the deep earthy flavors of dried guajillo, pasilla and árbol chiles. For a thinner broth, strain your chile rojo purée after blending. Either way, serve with all the classic pozole toppings and relax — this soup will carry you through the long weekend.
Espace publicitaire · 300×250
