While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.
3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled queso fresco cheese
Lime wedges (optional)
How to Make It
Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.
Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth
We liked this a lot. I substituted poblanos for the Anaheims, and ancho powder for the guajillo. Was mild for me (so I added some habanero hot sauce to mine) but was fine for my wife. Saved in my "favorites" file.
I used roasted and seeded Hatch chiles (because they were in season and I had them on hand) and ancho chile powder. I also used leftover chicken breast from an oven stuffer roaster. It came out quite spicy!! (I think these Hatches were on the HOT side!) Very good the next day also - even better I would say. The roasted pumpkinseeds and hominy added the right texture to a dish that would be spicy but otherwise uninspired so I don't recommend skipping either of those ingredients. Agree that it's a real sinus clearer and perfect for a cold winter night.
This was a much better way to use leftover turkey than the standard tetrazzini. Also, way less fattening!! My husband absolutely loved it. I served it with corn tortillas & the beer suggestion. What a great meal. I would definitely make this again. Great for a cold winter night. Best for an everday meal. Very easy for a weeknight.
I followed the recipe exactly, and thought it needed more savory and more spicy--in the end it tasted pretty much like leftover turkey soup, which is good, but not really transformational as far as leftovers go.
This recipe was good, but could be improved. I forgot to buy limes, and that would have added something important. Also, next time I will add some cumin and black pepper - I thought the broth was a little one-dimensional. Another topping to consider is finely shredded cabbage.
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