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Post-Turkey Day Posole

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.

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