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Turkey Posole

  • 15minutes
  • 300calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 large onion , chopped

  3. 1 medium red pepper , cut into 1/2-inch pieces

  4. 4 jalapeño chiles , seeded and minced

  5. 3 clove(s)

  6. garlic , minced

  7. 1 teaspoon(s) chili powder

  8. 1 teaspoon(s) ground cumin

  9. 1 teaspoon(s) ground coriander

  10. 1/4 teaspoon(s) salt

  11. 1/8 teaspoon(s) ground red pepper (cayenne)

  12. 1 can(s) (30 ounces)

  13. hominy (posole) , rinsed and drained

  14. 1 can(s) (14 1/2 ounces)

  15. chicken broth

  16. 2 cup(s) chopped cooked turkey meat , reserved from Turkey Breast with Roasted Vegetables

  17. 1 cup(s) loosely packed fresh cilantro leaves , chopped

  18. 2 tablespoon(s) fresh lime juice

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven or saucepot, heat oil over medium heat until hot. Add onion and red pepper; cook until vegetables are tender, about 10 minutes, stirring often.

  2. Add jalapeño and garlic, and cook 1 minute longer. Add chili powder, cumin, coriander, salt, and ground red pepper; cook 30 seconds, stirring constantly.

  3. Add hominy, chicken broth, and turkey to mixture in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors and heat through. Remove Dutch oven from heat; stir in cilantro and lime juice.

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