Lunch: Post-Turkey Day Posole Recipe | MyRecipes

This posole, or spicy Mexican stew, is a great way to use up leftover Thanksgiving turkey. Top with shredded cabbage, sliced radishes, cilantro, and lime wedges.

Ingredients

1 tablespoon olive oil
1 canned chipotle chile in adobo sauce
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrot
2 tablespoons minced garlic
2 teaspoons chili powder
2 cups leftover cooked turkey, shredded (light and dark meat)
3 cups fat-free, less-sodium chicken broth
1/2 cup tomato puree
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.5-ounce) can white hominy, drained

Instructions

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 sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer.
Cover and cook 45 minutes or until slightly thick, stirring occasionally.

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