Post-Turkey Day Posole

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

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 29%
  • Fat: 9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 22g
  • Carbohydrate: 29g
  • Fiber: 5.5g
  • Cholesterol: 41mg
  • Iron: 2.5mg
  • Sodium: 1121mg
  • Calcium: 66mg

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

  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.
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