1 canned chipotle chile pepper in adobo sauce
¾ cup finely chopped onion
¾ cup finely chopped celery
¾ 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
½ cup tomato puree
½ teaspoon salt
¼ teaspoon black pepper
1 - 15.5-ounce can white hominy, drained
Heat the olive oil in a large heavy saucepan over medium-high heat.
Finely chop a single chile pepper. If you really love spicy foods, you can add a second chopped chile pepper to the Posole.
Add the remaining ingredients, and bring to a simmer. Cover and cook for 45 minutes or until slightly thick, stirring occasionally. Pour stew to prepared bowls and garnish with shredded cabbage, thinly sliced radishes, sour cream and cilantro.