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.
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
How to Make It
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.
Really delicious. I made the rich turkey stock recipe using turkey necks found in the grocery store and the turkey meat that I pulled off them when the stock was finished. Don't leave off the condiments--they really make the dish. I do use yellow hominy rather than white because the color is prettier in the soup. Served with simple corn tortilla cheese quesadillas and sliced mangoes.
This was really great. I had planned on my husband and I making it together, but I had to work on another project for work, so my husband was on his own. He likes simpler recipes that turn out great. That, this was! He said it was really easy, and I can attest to the fact that it was excellent. Don't omit the lime, cabbage & radishes (especially the lime!). Will replace our old posole with this one.
This is amazing. I thought this would be a healthy, filling lunch to make for the week and was delighted with the results. It's delicious and perfect for fall as the weather starts to cool off. The heat from the chipotle peppers gives it a wonderful warmth that makes you feel comfortably full and satisfied. Paired with a small salad or even just a handful of whole wheat crackers this was a perfect lunch. My husband is an incredibly picky eater so I didn't even offer to share...but I'm not sure I'd want to even if he was interested. It's so yummy that I'm going to enjoy it all week and freeze a bowl or two to save for a quick lunch a few weeks from now. I highly recommend this if you are looking for something a little out of the ordinary. Don't wait for turkey leftovers - I just picked up a rotisserie chicken from the grocery store one night and used the leftovers for the soup. Five stars - no question.
This is really good. It has very authentic flavor, and it's such a nice change from making turkey noodle soup with the leftover turkey carcass. I doubled the hominy because I had a 29 oz can on hand, and we love hominy anyway. Really good with shredded cabbage and lime, and I love that the recipe doesn't make a huge pot that we have to eat for days.
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