Ancho Chili Turkey Mexican Soup
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Ingredients:
2 ancho chile, dried
6 cups chicken broth
2 cups hot water (to soak the chiles- don’t throw it out. Add it to the soup)
6 oz turkey breast, cooked and chopped
2 cups hominy
28 oz canned tomatoes
1 Tbsp chili powder
1 Tbsp cumin
2 Tbsp cilantro, fresh chopped
Instructions:
Put 2 cups of water in a pot and bring to a boil. Put ancho chilis in hot water and soak for 20 minutes.
Put all ingredients except 1 cup of hominy and turkey in pot.
Using a stick blender, blend until smooth. Add in remaining cup hominy and turkey breast and simmer for 20 minutes. Garnish with avocado, cilantro, cheese and sour cream.
Makes 8 servings.
From mybizzykitchen.com