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.  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

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

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

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

 

Download and Print this Yummy Recipe!

 

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Introducing the Huevodilla

Huevodilla

Every once in awhile I discover a new recipe that truly inspires me. When I came across this delight from The Pioneer Woman, I thought, “Now why didn’t I think of that before?” And the next thought that popped into my mind was “Cheese!” The corn tortillas just screamed out for cheese to me. So with a little adaptation, I turned a really good idea into a fantastic, filling, crazy-good plate of awesomeness. Can you tell I am just a little excited to share this with you? Ree Drummond (aka The Pioneer Woman) called her version “Heuvo in the Hole.” I coined the term Huevodilla for mine, which if I’m not mistaken probably translates to “little egg” in Spanish, but it’s my way of combining Huevo and Quesadilla.

Unlike Ree, I do not own a biscuit cutter to cut the holes in the center of the tortillas. Instead I used a small jelly jar to use as a guide to cut the holes with a paring knife. Not quite as pretty, but it did the job. I only had white corn tortillas instead of yellow too, but I’m sure that did not make much difference in the taste.  My only regret with this recipe is I didn’t have any cilantro on hand, but the addition of avocado rounded out this gem.

Stacking the Tortillas and Cheese

Huevodilla

3 small corn tortillas
Spray oil
Shredded cheese, any kind
Black pepper, to taste
1 egg
Sliced avocado
Salsa
Sour cream
Cilantro (if you have it!)

Cut a circle  out of the center of the each tortilla.  Spray each of the tortillas lightly with oil. Heat a griddle or skillet to medium heat and spray with a little more oil. (You may use butter here instead if you want.) Place one tortilla on the griddle. Carefully spread the shredded cheese on top of the tortilla. Place the next tortilla on top of that and add the cheese. Finally, add the third tortilla to the top. By this time, the bottom cheese should have started to melt enough to stick to the tortilla, so press down a bit with a spatula to stick it all together. Crack the egg into the middle of the tortillas, then grind some black pepper over the egg. Let the egg cook until the white has set enough to flip over. Spray just a tad more oil to the top of the egg, then carefully flip the concoction over. Continue cooking until the egg is done to your liking. Slide onto a plate, and serve with avocado, salsa, sour cream, and cilantro. Dig in!

Here is a link  Ree’s recipe if you want to take a gander at the original: http://thepioneerwoman.com/cooking/2012/07/huevo-in-the-hole/

Huevodilla Up Close and Personal

Easy Crock Pot Pork Tacos

Pork taco with the trimmings

I’ve been waiting patiently for my daughter to come home from shopping with a friend, as I want to make some healthy muffins with her and she loves to bake. But it’s getting pretty late in the afternoon, so thought I would write about the dinner I made yesterday instead. I’ll save the muffin blog for another day.

Crock Pot Pork Tacos

These pork tacos are a cinch to make. I always have several cans of Rotel tomatoes in the pantry. For you non-Texans or for those who don’t have these in your part of the country, you can substitute a can of diced tomatoes with green chilies instead. And my anti-cilantro friends may also feel free to omit that herb. As with any taco, you may add any condiment you wish or use any kind of tortilla. My husband and daughter chose flour tortillas, but I favor the corn tortillas for pork.

Crock Pot Pork Tacos

1 pound boneless pork
Cumin
Black Pepper
1 can Rotel tomatoes
1/2 onion, diced
1 tablespoon minced garlic
Handful of chopped fresh cilantro
1 tablespoon lime juice
1/2 to 1 cup homemade chicken broth, or low sodium if canned

Season the pork liberally with cumin and black pepper and place in the crock pot. Pour the can of Rotel tomatoes over it. Then add the rest of the ingredients and mix around. Cover and cook on low for about 8 hours, or high 4-6 hours. When done, shred the pork with two forks and stir. Serve with warmed corn or flour tortillas, shredded cheese, avocado, cilantro, etc.