Turkey Posole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 dried ancho or pasilla chiles, seeds removed
- 2 cups hot water
- 1 garlic clove
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 thinly sliced medium onion
- 2 tablespoons chile paste
- 2 15-ounce cans white hominy, rinsed
- 8 cups turkey stock or low-sodium chicken broth
- 2 cups shredded cooked turkey meat
- Salt and pepper
- Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving
Instructions
- Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6 –8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10 –15 minutes.
- Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.
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