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.

Greg Higgins,

Cooking Light

November 2003
My Notes

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

Add Note