Turkey pozole - delicious. magazine

Ingredients

• 1.5 litres chicken or turkey stock (or 2 chicken stock cubes dissolved in 1.5 litres water)
• 1/2 small onion, peeled (use the other half for the salsa)
• 3 garlic cloves, peeled
• 400-500g shredded cooked turkey or chicken
• 500g tin pozole corn (hominy), rinsed (or a 400g tin chickpeas, rinsed)
• 1 tbsp dried oregano
• 2 bay leaves
• 1 tsp cumin
• For the red salsa
• 1/2 small onion (leave the skin on), cut into 2 wedges
• 1 garlic clove (leave the skin on)
• 2 ancho chillies, stalks and seeds removed (see Know How)
• 2 dried guajillo chillies, stalks and seeds removed (see Know How)
• 4 medium tomatoes, or a 400g tin plum tomatoes
• 1 tsp brown sugar
• To serve
• Half iceberg lettuce, shredded
• Small onion, finely sliced
• 100g radishes, thinly sliced
• 3 corn or flour tortillas, sliced into strips and shallow fried until crisp (or use tortilla chips)
• Handful coriander leaves, picked or finely chopped
• Lime wedges for squeezing
• Hot sauce and/or soured cream (optional)