Turkey Posole with Radish-Scallion Topping
6
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 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
Reduced-sodium chicken broth
3 cup(s)
98% fat-free uncooked ground chicken breast
1 pound(s)
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Canned diced tomatoes
14.5 oz
Canned hominy
15 oz
Canned chipotle peppers in adobo sauce
1 Tbsp
Dried oregano
2 tsp
Reduced fat cheddar cheese
0.25 cup(s), shredded
Fresh radish(es)
4 medium
Uncooked scallion(s)
3 medium
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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