Thanksgiving is upon us, and you know what that means!'Tis the season for booze-fueled political arguments, overeating, and leftovers—a lot of fucking leftovers. No matter how big your friend or family gathering, you can guarantee that there will be some leftover bird on Monday morning, begging to be rehydrated.Obviously, the surest path to moistening your presumable dry turkey (unless you've followed our tips for perfect turkey, of course) is to make a soup out of it, but there is no need to make the usual mock-chicken soup. Turkey is turkey, and it deserves better than being treated like chicken's dry, lean sibling. That's why this year is different. You're going to whip out the guajillo, arbol, and morita chilies and make a turkey pozole that looks as vibrant as it tastes.
After four and a half servings of Aunt Doris's bland-ass stuffing and countless scoops of mashed potatoes, you could probably use a little spice to kick things back into high gear.RECIPE: Turkey Pozole