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    Mexican Turkey Stew

    By | Shine Food – Thu, Nov 18, 2010 1:08 AM EST


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    While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

    See More: Global Recipes for Thanksgiving Leftovers

    Mexican Turkey Stew
    Yield: 8 servings

    3 large Anaheim chiles, seeded and halved lengthwise
    2 teaspoons canola oil
    Cooking spray
    1 1/2 cups chopped onion
    4 garlic cloves, minced
    2 tablespoons ground guajillo chile powder
    1 1/2 teaspoons dried oregano
    4 cups water
    3 cups fat-free, lower-sodium chicken broth
    1 (15-ounce) can golden or white hominy, drained
    4 cups leftover shredded cooked turkey breast
    1/3 cup chopped fresh cilantro
    1/4 teaspoon salt
    1/2 cup roasted unsalted pumpkinseed kernels
    1/2 cup thinly sliced radishes
    1/2 cup thinly sliced green onions
    1/2 cup (2 ounces) crumbled queso fresco cheese
    Lime wedges (optional)

    1. Preheat broiler.

    2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.

    3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.

    CALORIES 213; FAT 6.8g (sat 2.3g, mono 1.9g, poly 1.6g); PROTEIN 25.4g; CARB 13.5g; FIBER 3.2g; CHOL 56mg; IRON 1.7mg; SODIUM 483mg; CALC 88mg

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