Post-Turkey Day Posole

Post-Turkey Day Posole Recipe
Photography: Randy Mayor; Styling: Jan Gautro
This posole, or spicy Mexican stew, is a great way to use up leftover Thanksgiving turkey.  Top with shredded cabbage, sliced radishes, cilantro, and lime wedges.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 29 %
Fat 9 g
Satfat 1.8 g
Monofat 4.2 g
Polyfat 1.9 g
Protein 22 g
Carbohydrate 29 g
Fiber 5.5 g
Cholesterol 41 mg
Iron 2.5 mg
Sodium 1121 mg
Calcium 66 mg

Ingredients

1 tablespoon olive oil
1 canned chipotle chile in adobo sauce
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrot
2 tablespoons minced garlic
2 teaspoons chili powder
2 cups leftover cooked turkey, shredded (light and dark meat)
3 cups fat-free, less-sodium chicken broth
1/2 cup tomato puree
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.5-ounce) can white hominy, drained

Preparation

Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer.

Cover and cook 45 minutes or until slightly thick, stirring occasionally.

Note:

Greg Higgins,

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note