Turkey Chipotle Posole

30 Apr
Turkey Chipotle Posole

Turkey Chipotle Posole

As a lot of you know, I’m a spicy kind of gal, and I like spicy food. This posole, which is a traditional Mexican soup/stew, makes good use of leftover turkey or even chicken. I bought a deli-roasted turkey breast recently for a quick week-night dinner, but with the daughter not eating at home that night we were left with a bunch of leftover cooked turkey breast.

We had a cold snap, and what better thing to make in a cold snap is a nice spicy, warming stew? This ended up making more than I thought it would, but ate the rest for lunches.Β  Don’t scrimp on the toppings, as the cabbage, lime, and radishes really complete this. And you can always cut way back on the spices/chiles for a milder version.

After opening a few cans and a little chopping, dicing, and processing, this posole comes together in a snap all in one pot. I always freeze any leftover canned goods, clearly labeled, for future use. I can’t imagine ever using an entire can of chipotle peppers in a recipe unless I am feeding an army. And my local grocer only sells 30-ounce cans of hominy, which, after draining the liquid, yields about 2 cups of hominy. Hominy freezes well too.Β  Even if it’s already warm in your neck of the woods, do try this flavorful posole, if anything to warm your heart. Plus it also gives you good reason to open a bottle of Mexican beer to wash it down! UPDATE: A kind reader reminded me that Cinco de Mayo is coming up. So hey, why not make it for that day?!

Turkey Chipotle Posole

1 tablespoon olive oil
1/2 to 1 canned chipotle in adobo sauce (or less), diced fine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons Ancho or Pasilla chile powder (or other or less)
2 cups cooked and shredded turkey or chicken
4 cups homemade or low sodium turkey or chicken broth
1/2 cup tomato puree
1 corn tortilla, processed fine
1 cup hominy, white or yellow is fine
1/2 cup chopped cilantro
Ground black pepper and salt or Mrs. Dash, to taste
Shredded cabbage, sliced radishes, and lime wedges, for garnish

Puree, Peppers, and Hominy

Puree, Peppers, and Hominy

Open up all those cans and chop/slice/dice all the veggies.

In a Dutch oven or soup pot, heat one tablespoon of oil over medium-high heat. Add the next 6 ingredients (through the chile powder), and cook for 5 to 7 minutes until vegetables are tender.

Spicy Veggie Base

Spicy Veggie Base

Add the remaining ingredients except the garnishes, stir to combine, and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes or until ready to eat.

Posole Ready to Simmer and Cover

Posole Ready to Simmer and Cover

Ladle into bowls, and garnish with fresh sliced cabbage, sliced radishes, and a lime wedge to squeeze into the stew. (Don’t forget the beer to wash it all down!)

Turkey Chipotle Posole

Turkey Chipotle Posole

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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51 Responses to “Turkey Chipotle Posole”

  1. Bernadette April 30, 2016 at 11:46 am #

    It promises to be cool this upcoming week so this might be just the thing for Cinco do Mayo.

    Liked by 2 people

  2. D. Wallace Peach April 30, 2016 at 11:49 am #

    That does look good, Kathryn…and spicy. Perfect for a spring cold snap. πŸ™‚

    Liked by 1 person

  3. Teagan Geneviene April 30, 2016 at 12:12 pm #

    You made a lovely dish of it, Kathryn. I loved the step by step photos. It’s been cooler than normal here for the past few days too — great soup weather.
    If you stood there for all that chopping, I hope that means your back is better. (Standing in one place like that is what gets to mine.) Be well, be happy my friend. Mega hugs.

    Liked by 2 people

    • anotherfoodieblogger April 30, 2016 at 12:27 pm #

      Thanks so much Teagan. YES! My back is feeling oh so much better. I’m slowly catching up on my readerboard, I’ll be boarding that train soon my friend. XOXO Hugs back.

      Liked by 1 person

  4. Cheryl "Cheffie Cooks" Wiser April 30, 2016 at 1:13 pm #

    Woo-Hoo go girl-spicy, yummy, bowl of goodness!!! Yay. xoxoxo ccc

    Liked by 2 people

  5. Freda @ Aromatic essence April 30, 2016 at 1:27 pm #

    Sounds very yummy, Kathryn !! πŸ™‚

    Liked by 2 people

  6. Karen April 30, 2016 at 1:39 pm #

    It’s never too warm to serve posole…after all it is hot in Mexico. Like your version, it sounds great.

    Liked by 2 people

  7. New Journey April 30, 2016 at 2:58 pm #

    love a good hominy….you made it simple to make…thanks…I love how you take all the hours of cooking away and it is just as good…thanks…kat

    Liked by 2 people

  8. Sadie's Nest April 30, 2016 at 3:44 pm #

    I love this recipe! I can totally do this on my 21 day fix, and I love the suggestion of Cinco de Mayo! Thanks KR πŸ™‚

    Liked by 2 people

  9. Jodi April 30, 2016 at 4:06 pm #

    Yum – love spicy too KR! πŸ™‚

    Liked by 2 people

  10. PantryPortfolio April 30, 2016 at 4:27 pm #

    Yum! I also love spicy food, and what a great idea to freeze the extra chipotle peppers/canned items. I always leave them in the fridge and hope I get inspired to use them before they expire. πŸ™‚

    Liked by 2 people

  11. Sheryl April 30, 2016 at 6:14 pm #

    This looks delicious. The radish garnish is intriguing. I never would have thought of using radishes to garnish a soup.

    Liked by 2 people

    • anotherfoodieblogger April 30, 2016 at 6:28 pm #

      Thanks Sheryl, it’s actually a common garnish in a lot of Mexican foods, including tacos!

      Like

  12. Karina Pinella April 30, 2016 at 7:37 pm #

    Great presentation!

    Liked by 2 people

  13. Melody Procter April 30, 2016 at 8:01 pm #

    Oh man Kathryn this sure looks good!! I’ve never made posole before but it’s been on the to do list for a while now. Yum!! Wish I had a bowl right now πŸ™‚

    Liked by 2 people

  14. recipeboxgal April 30, 2016 at 8:10 pm #

    I wish it would get cold enough so I can make this! I’ve never had posole before but I’ve been meaning to try it. Looks yummy πŸ™‚

    Liked by 2 people

    • anotherfoodieblogger May 1, 2016 at 9:40 am #

      Thank you so much! One of my reader’s reminded me that it never gets that cold in Mexico either, so I think you are good to try it. πŸ™‚ Glad you stopped by!

      Liked by 1 person

  15. Lynz Real Cooking May 1, 2016 at 1:55 pm #

    Oh yumm this does sound like spicy goodness! The garnish would add so much to this, I love texture and flavors all put together. The end bowl looks just delicious! xx

    Liked by 2 people

  16. Adam J. Holland May 1, 2016 at 5:23 pm #

    That’s a beautiful bowl of posole. And I like your waste not-want not approach. (I’ve never managed to use a can of chipotles in one recipe either!)

    Liked by 2 people

    • anotherfoodieblogger May 1, 2016 at 5:45 pm #

      They are rather fiery for me, and I do like spicy but more than one in a recipe lights me up! Thank you Adam. xo

      Like

  17. cookingwithauntjuju.com May 2, 2016 at 9:07 am #

    Great recipe Kathryn – I love spicy food too, just don’t make Mexican often enough. Never thought to freeze my chipotles in adobo. I have some in the refrigerator and you are right you never need many for a recipe. Thanks πŸ™‚

    Liked by 2 people

  18. Gerlinde @ Sunnycovechef May 2, 2016 at 9:53 am #

    My kind of dish these days, keep up the good work. Are you feeling better?

    Liked by 2 people

  19. fromthefamilytable May 2, 2016 at 12:05 pm #

    Posole is one of our family all-time favorites, and we almost always cook up a batch when they visit us in Santa Fe (Posole may be the official city soup of our fair city) Your version looks delicious with all of the traditional garnishes and condiments. We sometimes use chicken and green chile for a good variation. Thanks for sharing your nice images.

    Liked by 2 people

    • anotherfoodieblogger May 2, 2016 at 12:20 pm #

      Chicken and green chile sounds like a delicious variation! Thank you for the kind comment. Santa Fe is a beautiful city. πŸ™‚

      Liked by 1 person

  20. Conor Bofin May 2, 2016 at 12:49 pm #

    Posole. There’s something I didn’t know 5 minutes ago. Looks lovely Kathryn.
    Best,
    Conor

    Liked by 2 people

  21. Antonia May 3, 2016 at 6:15 am #

    What a great way to use up leftover turkey! It looks delicious!

    Liked by 2 people

  22. Chitra Jagadish May 4, 2016 at 1:08 pm #

    Love all the flavors in there… looks fab. .

    Liked by 2 people

  23. healthyindiankitchen May 12, 2016 at 11:03 pm #

    This looks soo good!!!!

    Liked by 1 person

Trackbacks/Pingbacks

  1. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Turkey Chipotle Posole (lead-in photo) […]

    Liked by 1 person

  2. Soup/Stew Recipes for the Winter! | anotherfoodieblogger - December 5, 2016

    […] Turkey Posole […]

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