Ingredients
Carcass from cooked 14-lb. turkey, cut up
2 onions, divided
1 large carrot, cut into chunks
1 large stalk celery, cut into chunks
2 bay leaves
2 cloves garlic, peeled
4-1/2 qt. water
1 chicken bouillon cube
3 cups shredded cooked turkey
2 cans (28 oz.) hominy, drained
2 tsp. Mexican oregano, crushed
1 cup green salsa
8 slices OSCAR MAYER Bacon, chopped
9 radishes, thinly sliced
1 cup shredded lettuce
Description
Turkey Pozole Soup Recipe
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