Spicy Turkey Posole | Cook For Your Life

Spicy Turkey Posole

5
Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

A light soup, packed with spicy flavors and fiber-rich hominy — this easy dish is a delight. Hominy is the backbone of a great posole and the bonafide cancer-fighting ingredient in this rich and...


Ingredients

  • 1 dried chipotle pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 garlic cloves
  • 2 cups chopped onions, divided
  • 2 tablespoons olive oil
  • 1 pound turkey thighs
  • 1 teaspoon dried oregano
  • 1 14.5-ounce can hominy, drained and rinsed
  • ½ cup chopped fresh cilantro
  • 1 cup thinly sliced red cabbage
  • ½ radish, thinly sliced
  • Salt and pepper, to taste
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Nutrition Facts

Calories

353 cals

Fat

16 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

28 g

Sugar

7 g

Fiber

6 g

Protein

26 g

Sodium

823 mg

Directions

  1. In a small pot, bring 2 cups of water to a boil. Remove from heat, add chile pepper and let steep until plump.
  2. In a blender, process the chili peppers, ground cumin, chili powder, garlic cloves, 1 cup onion, and 1 cup water until smooth. Strain through a sieve and reserve liquid.
  3. In a large pot over medium heat, heat olive oil. Add remaining onions and sauté for about 5 minutes, or until translucent. Season with salt and pepper.
  4. Add turkey thighs and oregano. Cover with 10 cups water and chile liquid. Bring to a boil then reduce to a simmer. Simmer the soup for about 30 minutes, or until turkey is thoroughly cooked and fork-tender.
  5. Remove turkey from pot and shred with two forks. Return turkey to pot and add hominy. Cook for another 5 minutes until turkey and hominy are warmed through.
  6. Serve in bowls and garnish with cilantro, red cabbage and radishes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Reviews

No Title

Rated 5 out of 5
March 15, 2022
anonymous

No Title

Rated 5 out of 5
June 12, 2021
anonymous

No Title

Rated 5 out of 5
January 24, 2021
anonymous

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