These Thanksgiving recipes will make you look like an internationally-inspired chef 
America’s Thanksgiving tables are as diverse as its people. So this year, we took our cameras into the kitchens of a few top-notch chefs whose cooking highlights this country’s multicultural heritage. Their videos will make you feel warm and fuzzy and hungry… and hopefully inspired. We got our chefs to share their unique Thanksgiving recipes with us, and now we’re passing those recipes on to you. Happy Thanksgiving!
RECIPE 1: AMELIA CEJA’S MEXICAN POZOLE
“When I serve pozole on Thanksgiving and I see my family and my friends, I’m reminded of my childhood. And I’m so delighted to enjoy it here in my adopted country as well.” — Amelia Ceja
Here’s our warm and fuzzy take on Amelia’s pozole. See the video at the end of this recipe for a step-by-step guide.
Amelia Morán Ceja is the president of Ceja Vineyards in Napa Valley, California. Her contributions to Mexican American winemaking have been included in an exhibit at the National Museum of American History.
Pozole is a hearty soup that originated in the state of Jalisco in Mexico. This recipe is easy to prepare at home using canned hominy.
Serves 12–15
Ingredients:
· 2 cans, 6lbs 9oz Mexican-style hominy (purple corn), drained
· 2 dried pasilla peppers
· 6 dried guajillo peppers
· 6 dried California peppers
· 10 garlic cloves
· 10 whole peppercorns
· 8 cloves
· 1 teaspoon dried Mexican oregano
· 7lbs skinless drumsticks, thoroughly cleaned
· 1 yellow onion, cut in half
· 2 garlic heads
· 2 bay leaves
· salt
· sliced radishes
· shredded cabbage
· chopped cilantro
· chopped white onion
· chopped serrano peppers
· lime juice
· water
Directions
Add the drumsticks, half onion, garlic heads, bay leaves and salt to a large pot of gently boiling water. Skim the foam and excess fat from the surface of to get a clear broth. Lower the heat and simmer until the chicken is cooked — about 30 minutes. Remove the drumsticks from pot and cool. Add Mexican style hominy to chicken stock and simmer.
In the meantime, break the stems from the pasilla, guajillo and California peppers and remove the seeds from the pods. Rinse the peppers in warm water. Place the peppers in a small pot and add enough broth from the stock to cover the peppers. Bring to a boil and cook for 6 minutes. When done, place the peppers with the cooking liquid in a food processor/blender and add the garlic cloves, whole peppercorns, cloves and a pinch of Mexican dried oregano. Process until smooth, add to the simmering hominy and cook for one hour. De-bone the drumsticks and break into smaller pieces. Add to hominy and add salt to taste. Simmer for five minutes — done!
Serve in bowls garnished with shredded cabbage, sliced radishes, chopped onion, chopped cilantro, chopped serrano peppers, a pinch of dried Mexican oregano and lime juice.