reinbeau
Moderator Extraordinaire
Post-Turkey Day Posole
Mexican stew
1 Tbs olive oil
1 each chipotle chile canned in adobo, finely chopped
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup carrot, finely chopped
2 Tbs garlic, minced
2 tsp chili powder
2 cups cooked turkey, shredded
3 cups fat-free chicken broth
1/2 cup tomato puree
1/4 tsp freshly ground pepper
1/2 tsp salt
1 can hominy, white, drained
1. Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder) and saute 5 minutes or until tender. Add remaining ingredients, and bring to a simmer
2. Cover and cook 45 minutes or until slightly thick, stirring occasionally.
3. Garnish with shredded cabbage, sliced radishes, cilantro, lime wedges
Servings: 4
Yield: 1.25 cups
Mexican stew
1 Tbs olive oil
1 each chipotle chile canned in adobo, finely chopped
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup carrot, finely chopped
2 Tbs garlic, minced
2 tsp chili powder
2 cups cooked turkey, shredded
3 cups fat-free chicken broth
1/2 cup tomato puree
1/4 tsp freshly ground pepper
1/2 tsp salt
1 can hominy, white, drained
1. Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder) and saute 5 minutes or until tender. Add remaining ingredients, and bring to a simmer
2. Cover and cook 45 minutes or until slightly thick, stirring occasionally.
3. Garnish with shredded cabbage, sliced radishes, cilantro, lime wedges
Servings: 4
Yield: 1.25 cups
