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. 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. 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
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.
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.
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!)
It promises to be cool this upcoming week so this might be just the thing for Cinco do Mayo.
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Oh excellent Bernadette! I hadn’t even thought about that, lol. I should tag it with that. 🙂
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That does look good, Kathryn…and spicy. Perfect for a spring cold snap. 🙂
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Thank you Diana, yes for sure. 🙂
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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.
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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.
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Woo-Hoo go girl-spicy, yummy, bowl of goodness!!! Yay. xoxoxo ccc
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Thank you CCC! xoxoxo
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xoxo ccc
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Sounds very yummy, Kathryn !! 🙂
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Thank you so much Freda! It certainly was!
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It’s never too warm to serve posole…after all it is hot in Mexico. Like your version, it sounds great.
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Thank you so much Karen! And, you do have a good point!
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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
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Aww, thanks so much Kat! And you keep up the good work! xo
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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 🙂
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Hey that’s awesome Sadie, and thank you! A reader reminded me of Cinco de Mayo. Duh for me, lol!
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Yum – love spicy too KR! 🙂
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Yay! xoxo
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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. 🙂
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Just be sure to freeze them in tupperware or ziplocs, as you can’t defrost a can in the microwave. 🙂
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This looks delicious. The radish garnish is intriguing. I never would have thought of using radishes to garnish a soup.
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Thanks Sheryl, it’s actually a common garnish in a lot of Mexican foods, including tacos!
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Great presentation!
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Thank you my dear! xo
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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 🙂
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Well heck yes Mel, you need to get right on it, lol! Thank you so much. 🙂
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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 🙂
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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. 🙂 Glad you stopped by!
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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
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Thank you so much Lynn! xoxo
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you are spicy KR
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LOL I guess I am! 😀
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hahahaha
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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!)
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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
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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 🙂
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Thanks so much Judy! I can barely use one chipotle in a recipe. 🙂
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My kind of dish these days, keep up the good work. Are you feeling better?
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Thank you Gerlinde, I am feeling so much better! That is sweet of you to ask. ❤
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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.
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Chicken and green chile sounds like a delicious variation! Thank you for the kind comment. Santa Fe is a beautiful city. 🙂
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Posole. There’s something I didn’t know 5 minutes ago. Looks lovely Kathryn.
Best,
Conor
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Glad to have made the introduction, Conor. 🙂 Thank you.
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What a great way to use up leftover turkey! It looks delicious!
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Thank you so much Antonia!
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Love all the flavors in there… looks fab. .
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This looks soo good!!!!
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You are so kind, thank you!!!
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