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1
In a large skillet over medium-high heat, add the whole chilies and toast for about 2 minutes on each side. Once the chilies are finished toasting remove them from the heat. Have the warm water in a medium sized bowl. Add the chilies and let them soak for about 15-20 minutes. Or until chilies are soft and pliable.
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2
While the chilies are soaking, finely chop the onion, zucchini and garlic. Set aside.
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3
Once the chilies are finished soaking, chop the tops off and de-seed them. (Make sure to reserve the soaking liquid.) Chop the chilies and add them into a food processor along with the garlic and cocoa powder. Add the reserved soaking water a little at a time. You want to create a paste. I found I used about 1.5 cups of soaking liquid. Set aside.
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4
Heat the oil in a large soup pot and add the onions. Saute about 2-3 minutes then add the turkey meat. Cook about 3 minutes. Add the zucchini, hominy, soy sauce, oregano, cumin and a dash of salt. Stir to combine. Next add in the chili paste. Mix well.
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5
Add the chicken broth and lime juice. Cover and simmer for about 20 minutes. Adjust seasonings as necessary.
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6
Notes:
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7
1. I used leftover turkey meat but any protein would be awesome in the soup.
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8
2. Take the chopped jicama and top with chili powder. Use as a topping for soup.
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3. Add in cilantro and serve with extra limes.
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10
4. Inspired by Thug Kitchen.
