Leftover Turkey Posole

Leftover Turkey Posole

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  • 1 tablespoon olive oil
  • 1 canned chipotle chile pepper in adobo sauce
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrot
  • 2 tablespoons minced garlic
  • 2 teaspoons chili powder
  • 2 cups leftover cooked turkey, shredded (light and dark meat)
  • 3 cups fat-free, less-sodium chicken broth
  • ½ cup tomato puree
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 - 15.5-ounce can white hominy, drained


Heat the olive oil in a large heavy saucepan over medium-high heat.

Finely chop a single chile pepper. If you really love spicy foods, you can add a second chopped chile pepper to the Posole.

Add chile pepper(s) and onion, celery, carrot, garlic, and chili powder, and sauté 5 minutes or until tender.

Add the remaining ingredients, and bring to a simmer. Cover and cook for 45 minutes or until slightly thick, stirring occasionally. Pour stew to prepared bowls and garnish with shredded cabbage, thinly sliced radishes, sour cream and cilantro.