A light soup, packed with spicy flavors and fiber-rich hominy, this easy dish is a delight. Hominy is the backbone of a great posole and the bonafide cancer-fighting ingredient in this rich and brothy... staple of Mexican comfort food. This soup is also a tasty way to repurpose turkey leftover from Thanksgiving. If you can’t find turkey thighs, you can use chicken thighs or drumsticks instead.
In a small pot, bring 2 cups of water to a boil. Remove from heat, add chile pepper and let steep until plump.
In a blender, process the chili peppers, ground cumin, chili powder, garlic cloves, 1 cup onion, and 1 cup water until smooth. Strain through a sieve and reserve liquid.
In a large pot over medium heat, heat olive oil. Add remaining onions and sauté for about 5 minutes, or until translucent. Season with salt and pepper.
Add turkey thighs and oregano. Cover with 10 cups water and chili liquid. Bring to a boil then reduce to a simmer. Simmer the soup for about 30 minutes, or until turkey is thoroughly cooked and fork-tender.
Remove turkey from pot and shred with two forks. Return turkey to pot and add hominy. Cook for another 5 minutes until turkey and hominy are warmed through.
For the baked tortilla strips: Preheat the oven to 375 degrees. Brush both sides of the tortillas with oil, then stack and cut into strips of desired size. Arrange tortilla pieces on a baking sheet and bake until crispy and browned, about 8 to 10 minutes.
Serve in bowls and garnish with tortilla strips, cilantro, red cabbage, and radishes.