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Turkey Pozole Verde

Stock

1

turkey carcass

2

white onions, unpeeled, quartered

8

garlic cloves

4

celery stalks, chopped

2

large carrots, scrubbed, chopped

1

large bunch mixed hardy herbs (such as marjoram, oregano, and/or thyme)

4

bay leaves

Kosher salt

Hominy and assembly

2

cups dried white or golden hominy, soaked overnight in fridge

2

Tbsp. dried oregano, plus more for serving

2

Tbsp. vegetable oil

½

white onion, coarsely chopped

4

garlic cloves, smashed

1

cup raw pumpkin seeds (pepitas)

4

whole allspice

2

whole cloves

½

tsp. cumin seeds

1

lb. tomatillos, husks removed, rinsed, coarsely chopped

3–5

serrano chiles, seeds removed if desired

1

cup radish leaves, arugula, spinach, or other greens

Kosher salt

8

radishes, thinly sliced

2

cups shredded iceberg lettuce or green cabbage (optional)

1

cup crushed chicharrones (optional)

¼

cup crushed pequin chiles or crushed red pepper flakes

Lime wedges (for serving)

Chicken Brown Rice Bowl (copycat Zinque’s Le Bowl)

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