The Times - Serving Waitsburg, Dayton and the Touchet Valley

The day after Thanksgiving you can always find me back in the kitchen, enjoying the peaceful quiet after the holiday, and making a batch of turkey stock. As the kitchen fills with the rich aromas coming from a bubbling stock pot, I like to make plans for the versatile leftover turkey meat. Following an indulgent day full of butter and heavy foods, a pot of brightly flavored soup is a welcome meal choice. One favorite option is this variation on a traditional Mexican soup called Pozole. The deep earthy flavors of dried chilies are combined with sweet hominy in a nourishing broth. This soup i...