Turkey Posole
This article posted on: December 11, 2006
Methodist Stone Oak Hospital submitted a delicious recipe for the 2006 Stone Oak Winter Festival Cookbook and Guide. The recipe is a wonderful way to use up any leftover turkey during the holidays but so good, you’ll want bake a turkey just to make this tasty soup! The cookbooks are available free of charge at many business and restaurants in the Stone Oak area.
A great way to use up leftover holiday turkey!
This version of posole, a Mexican stew, is so simple and so delicious. It is traditionally topped with shredded cabbage, sliced radishes, cilantro and lime wedges.
Ingredients
1 tablespoon olive oil
1 canned chipotle chile in adobo sauce (not the whole can, just one chile!)
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 power
2 cups leftover cooked turkey, shredded (light and dark meat)
3 cups fat-free, low-sodium chicken broth
1/2 cup tomato puree
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 (15.5 ounce) can white hominy, drained
Instructions
Heat oil in a large, heavy saucepan over medium heat. Finely chop chile. Add chile and next five ingredients (chile through chili powder), and sauté five minutes or until tender. Add remaining ingredients, and bring to a simmer. Cover and cook 45 minutes or until slightly thick, stirring occasionally.
Yield: 4 servings of 1 1/4 cup each
Calories: 286
Fat: 9 grams (saturated 1.8)
Protein: 22 grams
Carbs: 29 grams
Fiber: 5.5 grams
Cholesterol: 41 milligrams
Iron: 2.5 milligrams
Sodium: 1.12 milligrams
Calcium: 66 milligrams
Submitted by Methodist Stone Oak Hospital, the Hospital of the Future, opening 2008










