DIRECTIONS

1. Remove turkey roast from freezer and allow to thaw under refrigeration for 24-72 hours.
2. Prepare by one of the following baking methods: a. Conventional Oven: preheat to 375°F. Place turkey in a large pan, skin side up. Add 1 ½ c. of water and tent with foil. Cook for 2 hours 45 minutes, removing foil after 1 hour and 30 minutes of cooking. b. Convection Oven: preheat to 325°F. Place turkey in a large pan, skin side up. Add 1 ½ c. of water and tent with foil. Cook for 2 hours 30 minutes, removing foil after 1 hour and 15 minutes of cooking.
3. Allow turkey roast to rest for 10-20 minutes before shredding.
4. Place shredded turkey roast in a hotel pan and hold hot for service.
5. Drain and rinse the hominy.
6. Add chicken broth to a sauce pot with water. Heat to a boil and then reduce to low.
7. In a blender combine onion, minced garlic, bay leaves, cumin, black pepper, oregano and 1/3 of the cooled chicken broth.
8. Blend until smooth.
9. Transfer mixture to a large kitchen pot, add hominy and remaining 2/3 of the chicken broth.
10. Bring pot to a boil then reduce heat and simmer for 40 minutes to an hour.
11. Cut each lime into 8 wedges.
12. To assemble pozole: a. Add 3.29 oz. of shredded turkey roast in a serving bowl. b. Portion 1 c. of the soup over the turkey. c. Top with 1/8 c. shredded cabbage, 3 radish slices and 1 lime wedge. d. Serve with whole grain item of choice, like tortilla chips.
13. Offer each student one (1) assembled serving of turkey pozole to provide 2.0 oz. meat/meat alternate and 0.125 vegetables.