1 Tbs. olive oil
1 cup onion, chopped
1 medium red pepper, cut into 1/2 inch strips
4 jalapeno chilies, seeded, minced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
30 ounce can hominy (posole), rinsed and drained
14.5 ounce can low sodium, low-fat chicken broth
2 cups cooked turkey meat
1 cup loosely packed, fresh cilantro leaves, chopped
2 tablespoon lime juice
- In a 5 quart Dutch oven or sauce pot, heat oil over medium heat until hot. Add onion and red pepper; cook until vegetables are tender, about 10 minutes.
- Add jalapeno and garlic, and cook 1 minute longer. Add chili powder, cumin, coriander, and cayenne pepper; cook 30 seconds, stirring constantly.
- Add hominy (posole), chicken broth and cooked turkey to mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors and heat through.
- Remove Dutch oven from heat; stir in cilantro and lime juice.
Yields about 8 servings
Source: Recipe modified by staff at CUCE-Cortland County from a recipe found at www.goodhousekeeping.com/recipes
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