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Soup and Stew Recipes

Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Post-Turkey Day Posole

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.

Cooking Light NOVEMBER 2003

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

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.

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

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Post-Turkey Day Posole recipe