Mexican Turkey Stew

Photo: John Autry; Styling: Leigh Ann Ross

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 6.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.4g
  • Carbohydrate: 13.5g
  • Fiber: 3.2g
  • Cholesterol: 56mg
  • Iron: 1.7mg
  • Sodium: 483mg
  • Calcium: 88mg

Ingredients

  • 3 large Anaheim chiles, seeded and halved lengthwise
  • 2 teaspoons canola oil
  • Cooking spray
  • 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)

Preparation

  1. 1. Preheat broiler.
  2. 2. 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.
  3. 3. 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.
  4. 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 ($8.99/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
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