Turkey posole with radish-scallion topping

5
4
1
Smartpoints value per serving
Total Time
27 min
Prep
10 min
Cook
17 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 flavor 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

98% fat-free uncooked ground chicken breast

1 pound(s), or ground turkey breast

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

reduced sodium canned chicken broth

3 cup(s)

canned tomatoes

14½ oz, Mexican-style

canned hominy

15 oz

canned chipotle peppers in adobo sauce

1 Tbsp, chopped

dried oregano

2 tsp

50% reduced fat sharp cheddar cheese

¼ cup(s), shredded

fresh radish(es)

4 medium, finely chopped

uncooked scallion(s)

3 medium, thinly sliced on 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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