Turkey Posole

Servings: 12

Nutrition Facts

• Calories: 124
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 26mg
• Sodium: 595mg
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 12g

Ingredients

• 1 tbsp canola oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 3 tbsp chipotle peppers in adobo sauce, sauce only
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 3 cans reduced-sodium chicken broth (gluten free if needed)
• 2 cans white or yellow hominy
• 2 1/2 cups shredded cooked turkey or chicken
• 1/4 cup chopped fresh cilantro
• 1/8 tsp salt
• Black pepper to taste
• Diced avocado, for garnish
• Thinly sliced radish, for garnish
• Baked tortilla chips, for garnish

Directions

1. In a 5-quart saucepan, heat oil over medium heat. Add onion, carrot and celery; cook until onion is translucent, 3 to 5 minutes.
2. Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo sauce, and epazote or oregano; cook, stirring constantly, until evenly distributed.
3. Add 1 cup water, 2 of cans chicken broth and 1 can hominy. Bring to a boil; reduce heat to a simmer.
4. In a blender or food processor, add remaining 1 can of chicken broth and the remaining 1 can of hominy and process until smooth.
5. Transfer hominy puree to the saucepan and cook for about 30 minutes.
6. To the saucepan, add shredded turkey or chicken and cilantro; season with salt and pepper, if desired. Cook until heated through.
7. To serve, divide among soup bowls, and garnish as desired.

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