Photo of Turkey Posole with Radish-Scallion Topping by WW

Turkey Posole with Radish-Scallion Topping

Total Time
30 min
10 min
20 min
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.


Canola oil

2 tsp

Reduced-sodium chicken broth

3 cup(s)

98% fat-free uncooked ground chicken breast

1 pound(s), or ground turkey breast

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Canned diced tomatoes

14½ oz, with green chilies

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


  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