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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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