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Diabetic Living Magazine
“Hominy, onion, garlic and chile peppers are hallmark ingredients in this soup from Mexico. Posole is often made with pork or chicken, but this version uses flavorful turkey breast.”
1 pound ground turkey breast
¾ cup chopped red or green sweet pepper
½ cup chopped onion
½ cup chopped fresh poblano chile pepper (see Tip)
1 (15.5 ounce) can golden hominy, rinsed and drained
1 cup water or reduced-sodium chicken broth
1 (8 ounce) can no-salt-added tomato sauce
¼ cup sliced green onions
¼ cup thinly sliced radishes
1In a 4-quart Dutch oven cook turkey, sweet pepper, onion and poblano chile in hot oil until meat is no longer pink and vegetables are tender. Drain off fat. Stir in cocoa powder, oregano, salt, cumin, ancho chile pepper and cinnamon. Cook and stir for 1 minute. Stir in tomatoes, hominy, water and tomato sauce.
2Bring to boiling; reduce heat. Simmer, covered, for 20 minutes to blend flavors, stirring occasionally. Garnish with green onions and radishes. Serve with lime wedges.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.