Turkey posole with radish-scallion topping
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Posole is a traditional Mexican soup that features canned hominy. Hominy is made from corn, has a texture reminiscent of chickpeas, can be found in the ethnic section of some supermarkets, and adds delicious flavour to this stew. We made it with ground poultry, a variety of seasonings, and garnished it with cheese, scallions, and radishes (but posole is very variable). Pass some hot sauce and fresh lime wedges at the table for serving. If you like your posole on the spicier side, add some more canned chipotle in adobo sauce.
Ingredients
Canola oil
2 tsp(s)
Reduced-sodium chicken broth
3 cup(s)
98% fat free uncooked ground chicken breast
1 pound(s), or ground turkey breast
Onion
1 medium, chopped
Garlic
2 clove(s), large, minced
Canned diced tomatoes
14½ oz, with green chilis
Canned hominy
15 oz
Canned chipotle peppers in adobo sauce
1 tbsp(s), chopped
Dried oregano
2 tsp(s)
Reduced-fat cheddar cheese
¼ cup(s), shredded, sharp variety
Radishes
4 medium, finely chopped
Scallions
3 medium, thinly sliced on a diagonal
Instructions
1
Heat oil in Dutch oven over medium-high heat. Add turkey and onion and cook, breaking turkey up with wooden spoon, until browned, about 6 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
2
Stir in broth, hominy, tomatoes, chipotle en adobo, oregano, and salt; bring to boil. Reduce heat and simmer, uncovered, stirring posole occasionally, until slightly thickened, about 10 minutes.
3
Ladle posole evenly into bowls and top with Cheddar, radishes, and scallions.
4
Serving size: 1 3⁄4 cups posole and 1 tablespoon cheese
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