Post-Turkey Day Posole

This Mexican stew is topped with shredded cabbage, sliced radishes, cilantro, and lime wedges.

Yield: 4 servings (serving size: 1 1/4 cups)

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

Preparation

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.

Nutritional Information

Calories:

286 (29% from fat)

Fat:

9g (sat 1.8g,mono 4.2g,poly 1.9g)

Protein:

22g

Carbohydrate:

29g

Fiber:

5.5g

Cholesterol:

41mg

Iron:

2.5mg

Sodium:

1121mg

Calcium:

66mg